📝 About This Recipe
This sophisticated strata reimagines the classic flavors of a New York bagel brunch in a luxurious, custardy bake. Silky ribbons of cold-smoked salmon are layered with tangy capers, sharp red onion, and cubes of buttery brioche, all bound together by a velvety egg custard infused with fresh dill. It is the ultimate make-ahead centerpiece for a celebratory brunch, offering a perfect balance of salty, savory, and herbaceous notes in every bite.
🥗 Ingredients
The Bread Base
- 1 loaf Brioche or Challah bread (approx. 1 pound, cut into 1-inch cubes and slightly stale)
- 2 tablespoons Unsalted butter (softened, for greasing the baking dish)
The Savory Layers
- 8 ounces Smoked Salmon (Lox style) (coarsely chopped)
- 3 tablespoons Nonpareil Capers (drained and rinsed)
- 1/2 cup Red Onion (very thinly sliced into half-moons)
- 4 ounces Cream Cheese (chilled and cut into small 1/2-inch cubes)
- 1/4 cup Fresh Dill (finely chopped, plus extra for garnish)
The Custard
- 8 Large Eggs (at room temperature)
- 2 cups Whole Milk
- 1 cup Heavy Cream
- 1 tablespoon Dijon Mustard (for a subtle tang)
- 1 teaspoon Lemon Zest (freshly grated)
- 1/2 teaspoon Kosher Salt (adjust based on the saltiness of the salmon)
- 1/2 teaspoon Freshly ground black pepper
The Topping
- 1 cup Gruyère or Swiss Cheese (shredded)
- 1 tablespoon Everything Bagel Seasoning (for crunch and flavor)
👨🍳 Instructions
-
1
Generously grease a 9x13-inch ceramic baking dish with the softened butter, ensuring you coat the corners well to prevent sticking.
-
2
Spread half of the cubed brioche evenly across the bottom of the prepared baking dish.
-
3
Scatter half of the smoked salmon, half of the capers, half of the red onions, and half of the cream cheese cubes over the bread layer.
-
4
Repeat the process with the remaining bread, salmon, capers, onions, and cream cheese to create a second beautiful layer.
-
5
In a large mixing bowl, whisk the 8 eggs until well combined. Gradually whisk in the milk, heavy cream, Dijon mustard, lemon zest, chopped dill, salt, and pepper until the custard is smooth.
-
6
Slowly pour the egg mixture over the bread layers. Use the back of a large spoon or your clean hands to gently press down on the bread cubes, ensuring every piece is submerged and begins to soak up the liquid.
-
7
Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. This allows the bread to fully hydrate, resulting in a souffle-like texture.
-
8
When ready to bake, remove the strata from the refrigerator and let it sit at room temperature for 30 minutes to take the chill off. Preheat your oven to 350°F (175°C).
-
9
Remove the plastic wrap. Evenly sprinkle the shredded Gruyère cheese and the everything bagel seasoning over the top.
-
10
Bake in the center of the oven for 50 to 60 minutes. The strata is done when it has puffed up significantly, the edges are golden brown, and the center is set (it should have a slight, uniform jiggle but no liquid should seep out when pressed).
-
11
Remove from the oven and let it rest for 10 minutes before serving. This resting period is crucial as it allows the custard to finish setting.
-
12
Garnish with fresh sprigs of dill and serve warm to your delighted guests.
💡 Chef's Tips
For the best texture, use 'day-old' bread; if your bread is fresh, toast the cubes in a 300°F oven for 10 minutes to dry them out first. Be cautious with salt—smoked salmon and capers are naturally salty, so don't over-season the custard. To check for doneness without a thermometer, insert a knife into the center; it should come out clean and the surrounding custard should look firm. If the top begins to brown too quickly before the center is set, loosely tent the dish with aluminum foil for the final 15 minutes of baking. You can substitute the brioche with sourdough for a tangier profile and a sturdier, more rustic bite.
🍽️ Serving Suggestions
Serve alongside a crisp arugula salad dressed with a bright lemon vinaigrette to cut through the richness. Pair with chilled Mimosas or a dry, sparkling Prosecco for a classic brunch experience. A side of fresh seasonal berries or sliced melon provides a sweet, refreshing contrast to the savory salmon. Offer a small bowl of crème fraîche or sour cream on the side for guests who want an extra dollop of creaminess. Provide extra lemon wedges for those who enjoy a bright, citrusy finish over their smoked salmon.