Smoked Salmon and Egg Bake

READY IN: 40mins
ImPat
Recipe by JustJanS

Russell made this for brunch for the two of us this morning. It is really a luxurious dish and could probably feed 3 or 4 people less greedy than us! The original recipe came from the net, but he has modified it quite a bit. I would also enjoy smaller sized pieces of this served just warm as fingerfood. Yum. Or served with a green salad for lunch. Just adding, we have made this in a round pan too, and cut into wedges (see phot) this worked really well.

Top Review by cmacooks

I was finally able to really savor this recipe. We enjoyed it with some gruyere and provolone we had on hand, and the result was delicious. Thank you for a wonderful alternative to "lox and bagels"!

Ingredients Nutrition

  • 100 g smoked salmon, flaked into bite sized pieces
  • 2 teaspoons olive oil
  • 2 green onions, chopped
  • 1 clove garlic, chopped
  • 12 teaspoon fresh thyme, chopped
  • 14 teaspoon fresh dill, chopped
  • 5 eggs
  • 14 cup light cream
  • 12 cup smoked cheese, grated (we have used sliced smoked camembert, but gouda would be good)
  • 1 pinch salt & freshly ground black pepper

Directions

  1. Preheat oven to 180c.
  2. Heat the oil in a small pan, add the onions and garlic and saute about 2 minutes.
  3. Remove from the heat and add the herbs.
  4. Whisk the eggs and cream together, add the smoked salmon and cooled onion/garlic mix.
  5. Stir well and pour into a greased loaf pan.
  6. Bake 20 minutes.
  7. Top with the cheese and salt and pepper and return to the oven for about 10 minutes more, or until set.
  8. Serve hot, topped with sour cream if you wish.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a