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Home > Our Recipes > Smoked Wild Salmon Strata with a Fried Green Tomato Salad and herby Dijon Dip

Smoked Wild Salmon Strata with a Fried Green Tomato Salad and herby Dijon Dip

Recipe by chef Charlotte Langley Find the chef on his Instagram account: @chefcharlottelangley

6
30'

Ingredients

Smoked Wild Strata

  • 1 tin, Scouts wild smoked salmon

  • 6 cups, day old bread (210 g)

  • ½ cup roasted peppers (46 g)

  • ½ cup roasted tomatoes or sun dried tomatoes (55 g)

  • 10 whole eggs

  • 1 cup grated cheese of choice (100 g)

  • 1 cup of sour cream or creme fraiche (250 ml)

  • ¼ cup Maille Old Style Mustard (57 ml)

  • Large handful of fresh herbs or kale, or both

  • Salt and pepper to taste

Herby Dijon Dip

  • ½ Cup Maille Dijon Mustard (114 ml)

  • 2 Tbsp honey (30 ml)

  • ¼ cup chopped fresh herbs of choice (suggestion: basil, tarragon, dill and parsley) (57 g) 2 Tbsp olive oil (30 ml)

  • Zest and juice of 1 lemon

Instructions

  1. Preheat oven to 355°F

  2. Cut all of your bread into bite sized pieces and place them in your large mixing bowl, set aside.

  3. Roughly chop your peppers and tomatoes and add them to the bowl.

  4. Chop your herbs and/or kale and toss them in the bowl along with the cheese.

  5. In a container that can hold the eggs, sour cream and mustard, add all of that in and blend with your hand blender until well blended.

  6. Pour over top of bread and vegetable mixture and mix well with your hands.

  7. Lastly, toss in one full tin of Scout smoked wIld salmon and mix gently throughout.

  8. Place all of this mixture into the baking dish, and bake for 30-45 minutes (you are looking for it to be set and not jiggly).

  9. Remove and serve with some herby Dijon dip!

Herby Dijon Dip

  1. Place everything in a small bowl and whisk together!

  2. Keep stored in a sealed container and refrigerate for up to 3 weeks.

Pro Tip: You can sub in any protein or veg of your choice.