Smoked Salmon And Potato Breakfast Casserole

Recipe Ingredients

2 cups	474ml	Cubed (1/2") French baguette with
		Crusts - (lightly packed)
2 tablespoons	30ml	Butter - (1/4 stick)
2 tablespoons	30ml	Vegetable oil
1 lb	454g / 16oz	Russet potatoes - peeled, and
		Cut into 1/2" cubes
1/2 cup	73g / 2.6oz	Finely-chopped shallots
1/2 lb	227g / 8oz	Hot-smoked salmon fillets - skinned, and
		Flaked into bite-size pieces
3 tablespoons	45ml	Minced fresh chives
2 teaspoons	10ml	Minced fresh dill
4 teaspoons	20ml	Eggs (large)
1 cup	237ml	Half-and-half
3 tablespoons	45ml	Sour cream
1 teaspoon	5ml	Dijon mustard
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
		Garnishes
		Additional sour cream
		Capers
		Fresh dill sprigs

Recipe Instructions

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

Butter 11- by 7-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 saute 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 degrees. 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.

This recipe yields 6 servings.

Source:
Bon Appetit, December 2002

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