Smoked Salmon Leek Strata The Ultimate Easter Brunch Bake

Smoked Salmon Leek Strata The Ultimate Easter Br

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Preparation time:25 Mins

Cooking time:50 Mins

Servings:8 servings

Ingredients:

• 1 lb loaf (450 g) Crusty Sourdough or Brioche Bread (day-old or dried)
• 2 Tbsp (30 g) Unsalted Butter
• 2 large (300 g) Leeks, thoroughly cleaned and sliced thin
• 2 cloves (10 g) Garlic, minced
• 1/4 cup (10 g) Fresh Dill, chopped
• 6 oz (170 g) Smoked Salmon, flaked or sliced into small ribbons
• 6 oz (170 g) Gruyère or Mature Cheddar Cheese, freshly grated
• 8 Large Eggs
• 1 1/2 cups (360 mL) Whole Milk
• 1/2 cup (120 mL) Heavy Cream
• 1 Tbsp (15 mL) Dijon Mustard
• 1 tsp (5 g) Lemon Zest (from 1 medium lemon)
• 1 tsp (5 g) Kosher or Sea Salt
• 1/2 tsp (2.5 g) Black Pepper, freshly ground
• 1/2 cup (120 mL) Crème Fraîche (or Sour Cream) for Garnish
• 1 Tbsp (15 mL) Fresh Lemon Juice for Garnish
• Pinch Salt and Pepper for Garnish

Instructions:

• Prepare the Bread: Cut the bread into 1-inch (2.5 cm) cubes. Spread them on a baking sheet and either leave them uncovered overnight or toast them lightly in a 300°F (150°C) oven for 10 minutes until dried out. The bread must be stale/dry.
• Sauté the Aromatics: Melt butter in a skillet over medium heat. Add the sliced leeks and sauté until softened and translucent (5–7 minutes). Add the minced garlic and cook for 1 minute more until fragrant. Remove from heat and allow to cool slightly.
• Prepare the Custard: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, lemon zest, salt, and pepper until well combined and slightly frothy.
• Layer the Dish: Grease a 9 x 13 inch (23 x 33 cm) baking dish lightly. Place half of the dry bread cubes in an even layer across the bottom. Sprinkle half of the grated cheese over the bread layer.
• Add Fillings: Distribute the cooled leek mixture, the flaked smoked salmon, and the fresh dill evenly over the cheese layer. Add the remaining bread cubes on top of the filling, pressing down gently.
• Saturate and Chill: Slowly pour the prepared custard mixture evenly over the entire strata. Ensure all the bread cubes are saturated—lightly press the top layer down until the liquid reaches the surface. Cover the dish tightly, ensuring the film touches the surface, and refrigerate for 6 to 12 hours (ideally overnight).
• Bake Covered: Preheat oven to 350°F (175°C). Remove the strata from the refrigerator and let it sit at room temperature for 20 minutes. Remove the cling film and cover the baking dish loosely with foil. Bake for 30 minutes.
• Bake Uncovered: Remove the foil and continue baking for another 15–20 minutes, or until the top is golden brown and puffy, and a knife inserted near the center comes out clean (internal temperature should register 165°F / 74°C).
• Rest and Garnish: Let the strata rest for 10 minutes before slicing. While resting, whisk together the crème fraîche, lemon juice, and a pinch of salt/pepper. Dollop generous spoonfuls over the strata slices and garnish with extra dill or chives.

Nutrition Facts

Calories	525 kcal
Protein	28 g
Fat	38 g
Carbs	28 g
Fiber	2 g
Sodium	650 mg

Recipe Info

Category	Brunch
Cuisine	American
Diet	Non-Vegetarian

Save Your Sanity! Why This Smoked Salmon Strata is Your Easter Brunch Secret Weapon

Oh my gosh, are you already stressing about Easter Brunch ? Trying to find that perfect balance of impressive and easy is a total nightmare, isn't it? Honestly, nothing ruins a Sunday like frantic, last-minute cooking.

That’s exactly why I am obsessed with overnight brunch recipes for a crowd . They let you feel like a domestic superstar without actually waking up at the crack of dawn.

Meet the incredible smoked salmon strata recipe . If you haven't heard of a strata, think of it as a posh, sophisticated version of your favourite savoury bread pudding.

This is a gorgeous savory bread pudding for brunch that just screams spring and freshness. We load it up with soft, sweet leeks, loads of fresh dill, and, of course, that gorgeous salty smoked salmon.

This is the real secret sauce, honestly. This beauty is a true make ahead Easter breakfast bake . You assemble the entire thing—bread, creamy custard, and filling—the night before.

Allowing the sourdough egg strata with smoked salmon to fully soak overnight is key. That crucial step means Sunday morning is totally dedicated to coffee, catching up with family, and chilling out.

Hello, stress-free Easter brunch ideas !

It’s not just easy; it looks absolutely stunning too. This specific Gruyère and smoked salmon casserole comes out golden, puffy, and completely spectacular.

It serves eight generous portions, making it the perfect best Easter Sunday centerpiece dish . You get that wonderful creamy texture inside and a crispy, cheesy crust on top.

Trust me, every bite is pure comfort food magic.

This version, featuring the brightness of the leek and dill brunch dish , is miles better than those dry, basic Easter brunch casserole recipes you sometimes encounter.

The subtle flavour of the Gruyère cheese melts perfectly into the custard. When I hosted my first big family Easter, this dish saved my bacon, literally.

It allowed me to actually enjoy the morning instead of sweating over a stove.

So, are you ready to skip the Sunday morning scramble and nail the Easter Brunch menu? Let’s dive into the ingredients you’ll need to make this unforgettable strata.

Gathering Your Arsenal for the Best Easter Sunday Centerpiece Dish

Let’s be real. This whole make ahead Easter breakfast bake concept hinges on quality ingredients that can handle an overnight soak.

You aren't teaching a non-human vertebrae how to cook. We are focusing on simple, fantastic flavour. This recipe is your ticket to stress-free Easter brunch ideas .

Honestly, you don't need exotic equipment or complicated measurements. You just need the right gear and the right stuff.

The Essential Cast of Characters

The secret to a great strata is choosing items that hold their shape and develop flavour as they chill. We’re talking about building the best Easter Sunday centerpiece dish .

The true star isn't the salmon, it’s the bread. You need a hearty, crusty loaf. I use 1 lb (450 g) of good Sourdough egg strata with smoked salmon bread.

But listen up: It absolutely, positively must be day-old or lightly toasted. If it’s too fresh, you’ll end up with a heavy, mushy disaster, not the light, custardy savory bread pudding for brunch we want.

Learn from my first attempt—it looked like wet cement!

For the dairy base, use full-fat. That’s 8 large eggs, 1 1/2 cups (360 mL) whole milk, and 1/2 cup (120 mL) heavy cream.

This richness makes the whole smoky salmon strata recipe worth the effort.

Flavor Boosters: Leek and Dill Brunch Dish

The primary flavour combination here is bright and spring-like. The main filling is 6 oz (170 g) of great quality smoked salmon and 2 large sautéed leeks.

The herbs are critical for this classic flavour. Do not skip the dill! We need 1/4 cup of freshly chopped dill.

It provides that essential punch. This is what makes it a proper leek and dill brunch dish .

And the cheese? We're going high-end. Use 6 oz (170 g) of freshly grated Gruyère and smoked salmon casserole cheese.

That nutty sharpness melts perfectly into the custard. If you absolutely can't find Gruyère, mature sharp cheddar is your best backup option.

Simple Seasoning and Quick Swaps

Salt needs to be handled carefully. Remember, both the salmon and the Gruyère are salty already! Use just 1 tsp of salt in the custard, and adjust later.

We also use 1 tsp of fresh lemon zest. This little touch brightens the whole dish up! It cuts through the creaminess perfectly.

If you are hunting for good overnight brunch recipes for a crowd , you’ll be happy to know this is easy.

The only substitution I don't recommend is changing the bread to something soft like plain white loaf. It just won't work.

Equipment: Keeping it Stress-Free

No fancy gadgets are needed for these Easter brunch casserole recipes . We want stress-free Easter brunch ideas .

You need one standard 9 x 13 inch (23 x 33 cm) baking dish . Make sure you grease it well, or better yet, line it with parchment paper for easy lift-out.

Seriously, parchment paper saves the day. Beyond that? A big mixing bowl and a sturdy whisk. Bob’s your uncle! You are ready for a glorious Easter Brunch .

Let's Get Stratifying: The Stress-Free Method

Right then, let's get down to the magic. The genius of this savory bread pudding for brunch is that almost all the work happens the day before.

Seriously, this is one of the ultimate make ahead Easter breakfast bake options out there. If you want stress-free Easter brunch ideas , prepping tonight is your ticket to a Sunday lie-in.

Prep Steps: Stale Bread is Your Secret Weapon

First up is your essential mise en place . Don't skip cleaning those leeks! Seriously, grit in a casserole is a non-starter.

I learned that the hard way years ago trying to rush a leek and dill brunch dish . So, take your time.

Get everything diced: the smoky salmon, the lovely Gruyère grated.

But here is the absolute most important step: the bread. Listen up: it must be dry! Stale bread is your best friend here.

If you’re using fresh, lightly toast it for 10 minutes at 300° F ( 150° C) . This prevents the bread from turning to a mushy paste when soaked.

We want structure in our sourdough egg strata with smoked salmon .

Assembling the Overnight Wonder

Now for the real deal: assembling this glorious smoked salmon strata recipe .

1. Cube the bread and lightly butter your 9x13 dish.
2. Mix your amazing custard. Whisk those 8 large eggs with the milk and cream until they foam a tiny bit. Add that lemon zest—it makes all the difference!
3. Layer half the dry bread on the bottom. Sprinkle on half the grated Gruyère and smoked salmon casserole cheese.
4. Add all the cooked leeks, flaked smoked salmon, and fresh dill.
5. Top with the rest of the bread and cheese.
6. Now pour that custard slowly and evenly over everything. Press down! We want every single cube of bread saturated.

This whole process takes maybe 25 minutes. Cover the dish tight with cling film so the film actually touches the top layer of bread.

Now, here is the secret to all the best overnight brunch recipes for a crowd : chill it for at least 6 hours .

Ideally, just leave it overnight!

Sunday Morning: Baking Success

Okay, Sunday morning arrives. You’re rested! You are ready for Easter Brunch .

Pro Tip Alert! Take the dish out while the oven preheats to 350° F ( 175° C) . Give it 20 minutes on the counter.

Don't skip this, or the center stays cold!

Bake it covered loosely with foil for the first 30 minutes . This allows the middle to cook without burning the cheese on top.

Then, remove the foil for the final 15 to 20 minutes . Look for that golden brown, puffy top. To be sure it’s safe and cooked through, the middle needs to hit 165° F ( 74° C) .

That perfect texture is worth the wait. This is one of the easiest Easter brunch casserole recipes you’ll ever make.

Honestly, serving this golden beauty as your best Easter Sunday centerpiece dish is such a win. Less stress, more sparkling wine!

Right then, you’ve nailed the Make ahead Easter breakfast bake part. You’ve assembled the most brilliant Gruyère and smoked salmon casserole .

Now let's talk about the payoff. This sourdough egg strata with smoked salmon is a proper best Easter Sunday centerpiece dish .

It's all about making your Easter Brunch truly stress-free.

Making the Strata Shine: Presentation and Sides

Honestly, this smoked salmon strata recipe is naturally gorgeous. It bakes up golden and puffy. But we need to make it pop! I cut huge, generous squares. That looks really appealing.

I faced a challenge once—the top looked a bit plain. Now, I always dollop that tangy lemon crème fraîche on before serving.

Garnish it with tiny dill fronds. That flash of green is stunning against the rich crust.

You absolutely need a bitter contrast. This savory bread pudding for brunch is rich, you know? A simple Arugula Salad is perfect.

Dress it lightly with lemon vinaigrette. It cuts through the creaminess perfectly. A crisp Elderflower Spritzer is the ideal drink pairing.

Oh, and obviously, you need a strong coffee alongside.

Handling Leftovers (If You Have Any!)

This is an Overnight brunch recipes for a crowd kind of dish. It makes a lot! If there are leftovers, which is a big "if," you are very lucky.

Pop them straight into the fridge. They’ll keep perfectly for up to 3 days.

Reheating is easy. Use the oven, set at 350° F ( 175° C) . Cover the slice loosely with foil. This keeps the edges from drying out.

A quick 10 minutes, and it is piping hot. The microwave works in a pinch, but honestly, the texture suffers.

Crucially, do not freeze this strata . Trust me, I learned that the hard way trying to save some once. The dairy and eggs separate.

It looked like some bobbly, weird non-human vertebrae once thawed! Just eat it within the three days.

Easy Swaps and Adaptations

Need a change? This leek and dill brunch dish is super versatile. If someone is avoiding fish, swap the smoked salmon.

Dice up some cooked ham instead. It turns into a lovely, classic Easter brunch casserole recipes . Using prosciutto works too!

If someone can’t do dairy, use unsweetened oat milk for the custard. It works surprisingly well! For seasonal swaps, if fresh dill isn't around, use fresh chives instead.

The flavor is still bright and herbaceous.

Quick Health Check

Look, this isn't a plain meal. It's celebration food! It is rich, yes, thanks to that Gruyère . But you get heaps of protein.

Eggs and salmon provide powerful nutrition. Plus, healthy Omega-3 fats from the fish! It’s filling, too. It keeps everyone happy and satisfied well past lunchtime.

Win-win!

Enjoy your Sunday! Relax and let this brilliant bake do the work. Happy Easter Brunch !