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Smoked Salmon Strata with Cream Cheese and Dill


6 sliced texas toast bread
2 tablespoon margarine
5 oz smoked salmon
1 cup chopped red onion
1/4 lb cream cheese, cut into small cubes
4 cups texas toast bread cubes, in 3/4 inch cubes
6 eggs
2 cups milk
2 tablespoon chopped fresh dill or 2 tsp dried
2 tablespoon margarine, melted
1/4 tsp salt
pepper

Spread bread slices with about 1 tablespoon margarine and place margarine side down, in 13x9 inch baking pan (trim to fit if necessary). Place salmon slices in single layer over bread.

Sauté onions in remaining margarine until soft; distribute over salmon. Dot salmon with cream cheese cubes. Top with bread cubes.

In large bowl whisk together eggs, milk, dill and melted margarine. Season with salt and pepper. Pour over strata, moistening all bread cubes. Cover and refrigerate for 4 hours or overnight.

Bake at 350 deg F for 35 to 40 minutes or until puffy and golden. Serve immediately.

Makes 6 to 8 servings.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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