Rye and Crème Fraîche Strata with Smoked Salmon

Name: Rye and Crème Fraîche Strata with Smoked Salmon
Total time: 2 h 25 min
Yield: 6 to 8
Ingredients: 8 ounces crème fraîche; 6 large eggs, at room temperature; 2 1/2 cups half-and-half; 2 teaspoons kosher salt; 1 teaspoon pepper; 1 pound rustic rye bread with crust, cut into 1-inch pieces; 4 scallions, thinly sliced; 1/4 cup drained capers, plus more for garnish; Thinly sliced smoked salmon and sliced red onion, for serving

2 Ratings
2 Reviews

In this playful riff on a bagel with cream cheese and lox, Food & Wine’s Justin Chapple makes a custardy rye bread pudding with capers, then tops it with smoked salmon and red onion. It’s warm, comforting and a guaranteed crowd-pleaser. Slideshow: More Rye Recipes

By Justin Chapple

December 2017

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Credit: John Kernick

Recipe Summary test

active:

25 mins

total:

2 hrs 25 mins

Yield:

6 to 8

Ingredients

8 ounces crème fraîche
6 large eggs, at room temperature
2 1/2 cups half-and-half
2 teaspoons kosher salt
1 teaspoon pepper
1 pound rustic rye bread with crust, cut into 1-inch pieces
4 scallions, thinly sliced
1/4 cup drained capers, plus more for garnish
Thinly sliced smoked salmon and sliced red onion, for serving

Directions

Step 1
In a large bowl, whisk the crème fraîche with the eggs, half-and-half, salt and pepper. Add the bread, scallions and the 1/4 cup of capers and mix well. Scrape into a 9-by-13-inch baking dish, cover with plastic wrap and let soak for 1 hour.

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Step 2
Preheat the oven to 375°. Bake the strata for 45 to 50 minutes, until puffed and the top is golden. Let stand for 10 minutes. Scatter some salmon on top and garnish with red onion and capers. Serve, passing more salmon at the table.

Make Ahead

The unbaked strata can be covered and refrigerated overnight. Bring to room temperature before baking.

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Food & Wine Member

11/17/2020

Food & Wine Member

11/17/2020

Food & Wine Member

03/21/2018

Very elegant but also very easy. Served for brunch with a dry 'breakfast' white wine. Make sure the bread cubes are small, because they soak up the liquid and expand. If the liquid doesn't absorb evenly, parts of the strata bake dry.

Jamie chadwick

12/20/2017

So amazingly good!!! Super easy to put together and even if you oversleep like I did and didn't bring it to room temperature before baking, it's still fantastic!

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Rye and Crème Fraîche Strata with Smoked Salmon

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Recipe Summary test

Ingredients

Directions

Make Ahead

Reviews (2)

All Reviews for Rye and Crème Fraîche Strata with Smoked Salmon

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Rye and Crème Fraîche Strata with Smoked Salmon

Gallery

Recipe Summary test

Ingredients

Directions

Make Ahead

Reviews (2)

All Reviews for Rye and Cr&egrave;me Fra&icirc;che Strata with Smoked Salmon

All Reviews for Rye and Crème Fraîche Strata with Smoked Salmon