JEWISH DELI STRATA

Jewish-Deli Strata

Garnishes like capers, red onion, and lemon add freshness to this bagels-and-lox-inspired strata. Source: Martha Stewart Living, December 2016

2 hours 50 mins

20 mins

TOTAL TIME

PREP

SERVINGS

8

1 loaf day-old seeded rye (about 1 pound), sliced 

8 ounces sliced smoked salmon 

1 1/2 cups shredded Havarti 

10 large eggs

1/2 cup creme fraiche 

1 1/2 cups whole milk 

1/4 cup chopped fresh dill 

Kosher salt and freshly ground pepper 

Capers, lemon wedges, and thinly sliced red onion, for serving 

DIRECTIONS

1.
Shingle bread slices and salmon in an 8-by-12-inch (3-quart) baking dish. Sprinkle with cheese. Whisk together eggs, creme fraiche, milk, dill, 1/2 teaspoon salt, and 1/4 teaspoon pepper; pour over bread. Cover and refrigerate at least 2 hours and up to 1 day. 

2.
Preheat oven to 375 degrees with a rack in middle. Uncover and bake until cheese has melted and strata is puffed and golden, about 30 minutes. Let cool slightly, then serve, with capers, lemon wedges, and onion slices alongside. 

COOK'S NOTES

If a recipe calls for day-old bread (croutons and bread pudding usually require it) but all you have is fresh, not to worry. Just lightly toast slices first, in a single layer on a baking sheet at 300 degrees for 10 minutes, flipping halfway through.