Smoked Salmon Breakfast Casserole
(Makes 8 portions)
This delicious dish is somewhere between a quiche and a pie, and it’s so versatile. Make it ahead for a perfect grab-and-go filling breakfast, or you can have it for lunch, a lazy weekend brunch, or served with a tasty salad for dinner.
  •  1 leek thinly sliced
  •  1 shallot, minced (optional)
  •  2 medium sized potatoes (around 400g) peeled and thinly sliced 
  •  1 tablespoon oil, plus more
  •  8 large eggs
  •  2/3 cup whole milk 
  •  1/2 cup whole fat ricotta cheese (you can also sub for full-fat cream cheese)
  •  2 teaspoons Dijon mustard
  •  pinch of smoked paprika
  •  3 tbsp of chopped fresh chives
  •  4-8 ounces smoked salmon, flaked (smoked trout also works fantastically)
  •  2-ounces goat cheese, crumbled (optional)
  •  fresh dill, for topping
  1. 1. Make the filling: Position a rack in the center of the oven and preheat the oven to 175C. Drizzle a little oil into a pan and  add the shallots and leeks and cook them for about 5 minutes or until they soften, make sure to season them with a little salt and pepper halfway through. Remove to a small plate. Peel and slice your potatoes into thin rounds. The best way to do this is using a mandolin, but you can do it by hand if you don’t have one. Keep them thinner than 1/4 inch.  Add 1 tablespoon of oil and the sliced potatoes to the pan and sauté them until they’re half-cooked, flipping and stirring them every now and then. (You could also blanche them in a pan of hot water if you prefer).
  2. 2. Make the egg mixture: While the potatoes are cooking, in a large bowl, whisk together the eggs, milk, ricotta/cream cheese, mustard, paprika, chives, and a big pinch of salt and pepper. When the potatoes are done, add a layer into an oven safe pie dish, spread a thin layer of leeks on top of them, then add another layer of potato, repeating until they’re all gone. Next,  scatter the flaked salmon over the top of them, and pour the egg mixture on top. Cover with a smattering of fresh dill, but mix it into the egg ever so slightly to avoid it catching. Lastly, if you want to use goats cheese, crumble that on top.
  3. 3. Bake it: Bake the casserole for 35-45 minutes or until the egg mixture sets completely. Let cool for several minutes so the casserole is easier to slice. Sprinkle with more chopped dill if you like, and serve.

2 Responses

  • Why are the measurements in ‘cups’, when we do not use this measurement in the UK?

    • Hi Catherine, a couple of us (including Sarah who wrote the recipe) have US roots and still use cups for measuring, but agree that we should use UK measures. Will amend… thanks

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