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Recipes
6 servings
2 cups (lightly packed) 1/2 inch cubes French baguette with crusts
2 Tbsp. butter
2 Tbsp. vegetable oil
1 pound russet potatoes, peeled, cut into 1/2 inch cubes
1/2 cup finely chopped shallots
1/2 point hot-smoked salmon fillets, skinned, flaked into bite size pieces
3 Tbsp. minced fresh chives
2 Tsp. minced fresh dill
4 large eggs
1 cup half & half
3 Tbsp. sour cream
1 Tsp. Dijon mustard
1/2 Tsp. salt
1/4 Tsp. black pepper
Additional sour cream
Capers
Fresh dill sprigs
Preheat oven to 400F. Arrange bread on rimmed baking sheet. Bake until pale
golden, about 5 min. then cool.
Butter 11X7 inch glass baking dish. Melt 2 Tbsp. butter with oil in heavy large
skillet over med-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 med-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).
Pre-heat oven to 350F. 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.
from Bon Appétit