Smoked Salmon and Potato Breakfast Casserole

Name: Smoked Salmon and Potato Breakfast Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps (1/4 stick) butter; 6 servings Capers; 6 servings Additional sour cream; 1 teaspoon Dijon mustard; 1 sprig Fresh dill; 4 larges eggs; 3 Tbsps minced fresh chives; 2 teaspoons minced fresh dill; 0 teaspoons ground black pepper; 237 milliliters half and half; 454 grams russet potatoes, peeled, cut into 1/2-inch cubes; 1 teaspoons salt; 118 milliliters finely chopped shallots; 227 grams hot-smoked salmon fillets, skinned, flaked into bite-size pieces; 3 Tbsps sour cream; 2 Tbsps vegetable oil

You can never have too many main course recipes, so give Smoked Salmon and Potato Breakfast Casserole a try. One portion of this dish contains about 15g of protein, 25g of fat, and a total of 365 calories. This recipe serves 6. This recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. It can be enjoyed any time, but it is especially good for Christmas. If you have vegetable oil, butter, eggs, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is a good option if you're following a pescatarian diet.

Instructions

Preheat oven to 400°F. Arrange bread on rimmed baking sheet.

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Bread

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Baking Sheet

Oven

Bake until pale golden, about 5 minutes, then cool.

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Oven

Butter 11x7-inch glass baking dish. Melt 2 tablespoons butter with oil in heavy large skillet over medium-low heat.

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Butter

Cooking Oil

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Glass Baking Pan

Frying Pan

Add potatoes. Stir to coat and arrange in single layer. Cover and cook until potatoes are almost tender, about 8 minutes. Uncover; increase heat to medium-high, and cook until potatoes are lightly browned and tender, stirring occasionally, about 5 minutes.

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Potato

Add shallots and sauté until soft, about 2 minutes.

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Shallot

Remove from heat. Gently mix in bread, salmon, chives, and minced dill.

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Chives

Salmon

Bread

Dill

Transfer mixture to prepared dish.

Whisk eggs and next 5 ingredients in medium bowl to blend well.

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Egg

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Whisk

Bowl

Pour custard over potato mixture in dish.

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Custard

Potato

Let stand 15 minutes, occasionally pressing bread into custard. (Can be made 1 day ahead. Cover; chill.

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Custard

Bread

Let stand at room temperature 30 minutes before baking.)

Preheat oven to 350°F.

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Oven

Bake casserole, uncovered, until custard is set, about 30 minutes.

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Custard

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Oven

Cut into squares and top with additional sour cream, capers, and dill sprigs; serve hot.

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Sour Cream

Capers

Dill

Equipment

Ingredients

Servings:

2Tbsps

(1/4 stick) butter 6servings

Capers 6servings

Additional sour cream 1teaspoon

Dijon mustard 1sprig

Fresh dill 4larges

eggs 3Tbsps

minced fresh chives 2teaspoons

minced fresh dill 0teaspoons

ground black pepper 237milliliters

half and half 454grams

russet potatoes, peeled, cut into 1/2-inch cubes 1teaspoons

salt 118milliliters

finely chopped shallots 227grams

hot-smoked salmon fillets, skinned, flaked into bite-size pieces 3Tbsps

sour cream 2Tbsps

vegetable oil

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hindsight Wines Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.