with Leeks & Goat Cheese
Yield: 10 servings
Prep Time: 45 minutes
Cook Time: 20 minutes
Wine Suggestion: Columbia Valley Riesling
This strata can assembled a day ahead, and baked the following, making it an easy dish for any day of the week.
4 c. ½-inch cubed baguette
1 leek, washed, quartered and sliced ¼ inch thick
1 shallot, diced
1 garlic clove, minced
3 Tbs. butter, divided
1 Tbs. olive oil
8 oz. hot-smoked salmon, skin removed and flaked into bite-sized pieces
6 oz. goat cheese, crumbled
2 Tbs. chopped chives
2 Tbs. chopped tarragon
2 c. cream
Zest of 1 lemon, finely grated
½ tsp. salt
¼ tsp. pepper
8 oz. crème fraiche
1 Tbs. fresh lemon juice
4 oz. caviar
Place bread cubes in a large bowl; set aside.
Saute leeks, shallots and garlic in 1 tablespoon of the butter and olive oil for 2 minutes over medium heat. Add mixture to the bread; toss in salmon, goat cheese and herbs.
In a medium bowl whisk the eggs, cream, zest, salt and pepper. Pour over bread mixture, toss and let set for 10 minutes.
While mixture sits, butter 10 6-ounce ramekins. Divide mixture between the ramekins. At this point, strata can be covered and chilled in the refrigerator a day in advance -- just let strata stand at room temperature 30 minutes before baking.
Preheat oven to 350°. Bake ramekins in a water bath, uncovered until custard is set, approx. 20 minutes.
While strata bakes, combine crème fraiche and lemon juice.
When strata is done remove from the oven, let rest for 5 minutes. Remove from ramekin, place on plate garnish with crème fraiche & caviar.