Hot-smoked fully cooked salmon is flaky in texture and fragrant with alder smoke. This dish can be completely assembled and chilled one day before baking.
Makes 6 servings.
- 2cups (lightly packed) 1/2-inch cubes french baguette with crusts2tablespoons (1/4 stick) butter
- 2tablespoons vegetable oil
- 1pound russet potatoes, peeled, cut into 1/2-inch cubes
- 1/2cup finely chopped shallots
- 1/2pound hot-smoked salmon fillets, skinned, flaked into bite-size pieces
- 3tablespoons minced fresh chives
- 2teaspoons minced fresh dill4large eggs
- 1cup half and half
- 3tablespoons sour cream
- 1teaspoon dijon mustard
- 1/2teaspoon salt
- 1/4teaspoon ground black pepperadditional sour cream
- fresh dill sprigs
Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Bake until pale golden, about 5 minutes, then cool.
Butter 11×7-inch glass baking dish. Melt 2 tablespoons butter with oil in heavy large skillet over medium-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 medium-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.)
Preheat oven to 350°F. 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.