With these cold winter months, nothing beats a delicious warm breakfast to wake up to… like a strata! Today I’m sharing with you the recipe for The Huron House‘s (located in Oscoda, Michigan) famous Smoked Whitefish Strata with lemon dill hollandaise sauce!
Smoked Whitefish Strata
6 butter croissants
8 oz of cream cheese (room temperature)
8 oz of smoked whitefish (make sure its thoroughly deboned)
1 tsp of capers
1/4 cup of freshly chopped dill (if you like dill add more)
5 large eggs
2 tsp of Dijon mustard
1/2 cup of milk
1/2 cup of shredded cheddar cheese
Salt and pepper to taste
Go ahead and preheat the oven to 350F. Then slice croissants for sandwiches, place on a parchment lined baking sheet and toast in the oven for 7-10 minutes.
Meanwhile, butter a 10 inch spring form pan and finely chop capers. Place cooled bottom parts of croissant into the spring form pan, evenly spread the cream cheese.
Add roughly torn pieces of the smoked whitefish to each croissant and top with capers and dill. Then cover the sandwiches with the top parts of the croissants.
In a large bowl, whisk together the eggs, mustard, and milk until smooth. Add salt & pepper to taste.
Then pour the egg mixture over the croissants, and tightly cover the spring form pan with plastic wrap and place in the fridge for at least 2 hours.
Just before baking, sprinkle shredded cheese over the dish. Bake for 35 minutes or until egg mixture is cooked and firm. Finally top with the lemon dill hollandaise sauce!
Lemon Dill Hollandaise
1/4 cup of unsalted butter
1 tsp lemon juice
1/2 tsp freshly chopped dill
3 egg yolks
1 tbsp boiling water
Pinch of salt
First melt the butter in a microwave safe bowl for 2 minutes. Then whisk the lemon juice, salt, and dill into the melted butter, and microwave for an additional 10 seconds.
Next you’ll want to vigorously whisk egg yolks into butter mixture until smooth (about 30 seconds). Then gradually whisk in boiling water until texture is smooth and creamy (about 1 minute more). Then your sauce is done and ready to top over the strata.
This recipe is a guest post from The Huron House and Bed & Brunch PR.