Smoked Whitefish Strata with Lemon Dill Hollandaise Recipe
How many of you enjoy eating fish? For those who do, are you incorporating enough fish into your diet to reap the benefits? A few months ago I made the pledge to eat more fish and currently have incorporated it into my diet twice a week. I’ve never been a huge fan, but I’m learning to enjoy it since I’ve been preparing it in several different ways.
Today’s guest post recipe is courtesy of the Huron House Bed and Breakfast, just off the shore of Lake Huron in Oscoda, Michigan. You can visit them online to learn more about them.
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Smoked Whitefish Strata with Lemon Dill Hollandaise Recipe
Smoked Whitefish Strata
6 butter croissants
8oz of cream cheese (room temperature)
8oz of smoked whitefish (make sure its thoroughly deboned)
1 tsp of capers
¼ cup of freshly chopped dill (if you like dill add more)
5 large eggs
2 tsp of Dijon mustard
½ cup of milk
½ cup of shredded cheddar cheese
Salt and pepper to taste
Preheat the oven to 350F.
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. 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. Pour the egg mixture over the croissants. 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. Top with Lemon dill hollandaise sauce.
Lemon Dill Hollandaise
¼ C unsalted butter
1 tsp lemon juice
½ tsp freshly chopped dill
3 egg yolks
1 tbsp boiling water
Pinch of salt
Melt butter in a microwave safe bowl for 2 minutes.
Whisk lemon juice, salt, and dill into melted butter, microwave for an additional 10 seconds. Vigorously whisk egg yolks into butter mixture until smooth (about 30 seconds). Gradually whisk in boiling water until texture is smooth and creamy (about 1 minute more).
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