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Salmon
and Egg Strata
300 g asparagus,
cut into 1 inch (2.5cm) lengths 8 oz (about 20 spears) or 1 – 300
g package spinach, well drained
8 slices 3 Korn or Grainery bread, crusts removed
2, 213 g tins salmon, drained 2, 7 ½ oz
250 mL onion, chopped 1 cup
125 g goat cheese, cut into chunks 4 oz
3 Western Family eggs
3 egg whites
560 mL 1% milk 2 ¼ cup
75 mL fresh dill, chopped 1⁄3 cup
5 mL dry mustard 1 tsp
3 mL black pepper ½ tsp
60 mL freshly grated parmesan cheese ¼ cup
 1.
Spray a 9 x 13 in (23 x 33 cm) glass baking dish with non-stick cooking
spray.
2. Blanch
asparagus in boiling water just until tender, about 5 minutes.
Drain and plunge into cold water to
stop the cooking. Drain and pat dry.
Set aside. If using spinach, cooking
spinach according to package
directions. Drain, pressing out
moisture and set aside.
3. Meanwhile,
remove crusts from bread and cut into cubes. Spread
in baking dish.
4. Drain
canned salmon and remove salmon skin. In a small bowl, flake
salmon and crush salmon bones
with a fork.
5. Top bread
cubes with goat cheese, asparagus, salmon flakes, and onion.
6. In bowl,
beat eggs with egg whites. Add milk, fresh dill, mustard and
black pepper. Pour over bread
mixture. Cover and refrigerate for at
least 3 to 4 hours or up to 12 hours.
7. When ready
to bake, preheat oven to 350° F (180° C). Sprinkle with freshly grated parmesan cheese and bake
1 hour or until golden brown. Let stand 10 minutes before serving.
8. Serve
with freshly baked bread and mandarin oranges.
Makes
8-10
servings.
Nutritional analysis per serving
Calories 291
Protein 23 g
Fat 13.4 g
Carbohydrates 21 g
Dietary Fibre 3 g
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