The reduced prices at FairhavenBaySeafoods.com allows for a little reprieve from the excessive spending typical of this time of year. The Smoked Sockeye Six Pack is reduced in price and because of individual portioning and packaging on fillets you can split the purchase up. Keep a couple of fillets for yourself and satisfy others with gift giving.

The cold mornings are easier dealt with when your prepared. The right wool socks and a hearty breakfast can go along way in being equipped for what the day sends you. Try this warm casserole in the morning to fuel your body well before any big day.

Smoked Salmon and Potato Breakfast Casserole

Bon Appétit | December 2002

Smoked Salmon and Potato Breakfast Casserole recipe

(photo by Mark Thomas)

yield
Makes 6 servings

Hot-smoked fully cooked salmon is flaky in texture and fragrant with alder smoke. This dish can be completely assembled and chilled one day before baking.

Ingredients

  • 2 cups (lightly packed) 1/2-inch cubes French baguette with crusts
  • 2 tablespoons (1/4 stick) butter
  • 2 tablespoons vegetable oil
  • 1 pound russet potatoes, peeled, cut into 1/2-inch cubes
  • 1/2 cup finely chopped shallots
  • 1/2 pound hot-smoked salmon fillets, skinned, flaked into bite-size pieces
  • 3 tablespoons minced fresh chives
  • 2 teaspoons minced fresh dill
  • 4 large eggs
  • 1 cup half and half
  • 3 tablespoons sour cream
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Additional sour cream
  • Capers
  • Fresh dill sprigs

Preparation

Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Bake until pale golden, about 5 minutes, then cool.

Butter 11x7-inch glass baking dish. Melt 2 tablespoons butter with oil in heavy large skillet over medium-low heat. 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. Add shallots and sauté until soft, about 2 minutes. Remove from heat. Gently mix in bread, salmon, chives, and minced dill. Transfer mixture to prepared dish.

Whisk eggs and next 5 ingredients in medium bowl to blend well. Pour custard over potato mixture in dish. Let stand 15 minutes, occasionally pressing bread into custard. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 30 minutes before baking.)

Preheat oven to 350°F. Bake casserole, uncovered, until custard is set, about 30 minutes. Cut into squares and top with additional sour cream, capers, and dill sprigs; serve hot.