Description

An elegant make-ahead strata layered with whole-wheat bread, smoked salmon, tender asparagus, and a silky egg custard, baked until puffed and golden. Lower in sodium while preserving the classic look.

Ingredients

Scale

Custard Base

10 large eggs
3 cups 1% low-fat milk
8 oz 225 g part-skim ricotta, no-salt-added
2 tbsp ground flaxseed
1 tbsp low-sodium Dijon mustard
1 tsp finely grated lemon zest
1/2 tsp onion powder
1/4 tsp ground black pepper

Casserole Layers

20 oz 565 g low-sodium 100% whole-wheat sandwich bread, crusts removed, cut into 1 inch cubes
28 oz 800 g fresh asparagus, trimmed and cut into 1 inch pieces
12 oz 340 g low-sodium smoked salmon, roughly chopped
4 oz 115 g cooked fresh salmon, unsalted and flaked
1/3 cup chopped fresh dill
1/3 cup chopped fresh chives
6 oz 170 g shredded reduced-sodium Swiss-style cheese

Topping and Garnish

2 oz 60 g shredded reduced-sodium Swiss-style cheese
1 oz 30 g very finely grated Parmesan
1/2 tsp smoked paprika
Chopped fresh dill or chives (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Prep bread and asparagus: Cut bread into 1 inch cubes. Bring a small pot of water to a boil. Blanch asparagus for 2 minutes, drain, rinse with cold water, and pat dry.
Reduce salt in smoked salmon: Soak smoked salmon pieces in cold water for 20 minutes, changing the water once. Drain and pat dry.
Blend the custard: In a blender or food processor, combine eggs, milk, ricotta, flaxseed, mustard, lemon zest, onion powder, and pepper. Blend until completely smooth.
Cheese and herbs: In a bowl, toss 6 oz shredded Swiss with dill and chives. Reserve the remaining 2 oz Swiss for the topping.
First layer: Grease a 9×13 inch dish. Spread half of the bread in an even layer. Pour over half of the custard. Sprinkle with half of the Swiss herb mix. Scatter on half of the asparagus and half of both salmons.
Final layer: Repeat with remaining bread, custard, Swiss herb mix, asparagus, and salmons. Press down gently so the bread absorbs the custard. Mix the reserved 2 oz Swiss with the Parmesan and sprinkle evenly over the top. Dust with smoked paprika.
Chill and bake: Cover tightly and refrigerate for at least 4 hours or overnight. Heat the oven to 350°F (175°C). Bake covered for 40 minutes. Uncover and bake 15 to 20 minutes more, until puffed and golden and a knife inserted in the center comes out clean. Rest 10 to 15 minutes before slicing. The center should reach about 165°F (74°C).

Notes

Nutrition Estimate per Serving

Calories 490. Protein 40 g. Total fat 22 g. Total carbohydrates 40 g. Dietary fiber 8 g. Sodium 500 to 600 mg.
Values are estimates and may vary by brand.

Nutrition

Calories: 490