Tested till perfect Smoked Salmon and Goat Cheese Strata
Smoked Salmon and Goat Cheese Strata
Photography by Jodi Pudge

Smoked Salmon and Goat Cheese Strata

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2010

Recipe4 out of 5 based on 10 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Cook time 1 hour
  • Portion size 8 to 10


  • 10 cups 10cupscubed croissants, (6 or 7)
  • 5 oz 5ozthinly sliced smoked salmon, torn or cut into pieces
  • 4 oz 4ozsoft goat cheese, crumbled
  • 1/3 cup 1/3cupthinly sliced shallotshallots or red onion
  • 2 tbsp 2tbspchopped fresh dill
  • 4 tsp 4tspcapercapers, drained and rinsed
  • 10 10eggeggs
  • 4 cups 4cupsmilk
  • 1 tbsp 1tbspDijon mustard
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
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In greased 13- x 9-inch (3 L) glass baking dish, toss together croissants, salmon, goat cheese, shallots, dill and capers. In bowl, whisk together eggs, milk, Dijon mustard, salt and pepper; pour over croissant mixture, pressing to soak. Let stand for 10 minutes.

Bake in 350°F (180°C) oven until puffed, golden and set enough that strata doesn't jiggle in centre when gently shaken, about 1 hour. Let cool for 5 minutes before cutting.

Nutritional Information Pper each of 10 servings: about

cal 313 pro 17g total fat 17g sat. fat 8g
carb 22g fibre 1g chol 225mg sodium 620mg
potassium 298mg

% RDI:

calcium 16 iron 13 vit A 22 folate 24
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