Smoked Salmon and Dill Strata: 6-Ingredient Brunch Bliss

Name: Smoked Salmon and Dill Strata: 6-Ingredient Brunch Bliss
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 6 slices of bread, cubed; 200g smoked salmon, sliced; 4 eggs; 1 cup milk; 1/4 cup fresh dill, chopped; 1/2 cup cream cheese, softened; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp butter, for greasing

Author: lia

Published: November 19, 2025

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There’s something magical about a dish that feels fancy but is secretly super easy to throw together – and that’s exactly what this smoked salmon and dill strata is. I first made it for a lazy Sunday brunch with friends, and let me tell you, it was a hit. The smoky richness of the salmon paired with the fresh, herby kick of dill is just *chef’s kiss*. Plus, it’s one of those recipes where you can prep everything the night before, pop it in the oven in the morning, and look like a total kitchen pro. Trust me, this smoked salmon and dill strata will become your go-to for brunches, light dinners, or even when you just want something comforting and delicious.

Why You’ll Love This Smoked Salmon and Dill Strata

This smoked salmon and dill strata is one of those recipes that just works every time. Here’s why it’s become my absolute favorite:

Effortless elegance: It looks and tastes gourmet but takes just 15 minutes of active prep
Make-ahead magic: Assemble it the night before and just bake when you’re ready
Perfect texture: The bread soaks up all that creamy, savory goodness while staying perfectly structured
Flavor bomb: Smoky salmon and fresh dill create this incredible taste harmony that’ll have everyone asking for seconds
Versatile: Works equally well for brunch with mimosas or a simple weeknight dinner with a green salad

Ingredients for Smoked Salmon and Dill Strata

6 slices of bread, cubed (day-old works best!)
200g smoked salmon, sliced into bite-sized pieces
4 large eggs
1 cup milk (whole milk for extra creaminess)
1/4 cup fresh dill, chopped
1/2 cup cream cheese, softened
1/2 tsp salt
1/4 tsp black pepper
1 tbsp butter, for greasing the dish

Equipment You’ll Need

You probably have most of this already! Here’s what you’ll need to make this smoked salmon and dill strata:

8×8 inch baking dish (or similar size)
Medium mixing bowl
Whisk
Chef’s knife and cutting board
Measuring cups and spoons

How to Make Smoked Salmon and Dill Strata

Don’t let the fancy name fool you – this smoked salmon and dill strata is super simple to make. Just follow these easy steps, and you’ll have a showstopper dish in no time.

Step 1: Preheat and Prepare

First, preheat your oven to 350°F (175°C). While it’s heating up, grab your baking dish and give it a good smear of butter. This’ll make sure your strata slides out perfectly after baking.

Step 2: Layer the Ingredients

Start by layering half of your cubed bread at the bottom of the dish. Then, scatter half of the smoked salmon slices and sprinkle half of the fresh dill on top. Repeat with the remaining bread, salmon, and dill. Trust me, this layering is what makes every bite so deliciously balanced.

Step 3: Mix the Egg Mixture

In a medium bowl, whisk together the eggs, milk, cream cheese, salt, and pepper until smooth and creamy. Pour this mixture evenly over the layered ingredients. Gently press down on the bread with a spatula to make sure it soaks up all that goodness.

Step 4: Bake and Rest

Pop the dish into the oven and bake for 40-45 minutes, or until the top is golden brown and the center is set. Let it rest for about 5 minutes before slicing – it’ll be easier to serve and even more flavorful. And there you have it: a smoked salmon and dill strata that’s as impressive as it is easy!

Tips for the Perfect Smoked Salmon and Dill Strata

Want to make sure your smoked salmon and dill strata turns out flawless every time? Here are my go-to tips:

Day-old bread is key: It soaks up the egg mixture better without turning mushy.
Prep ahead: Assemble the night before and refrigerate – it’ll taste even better!
Don’t skip the press-down: Gently press the bread into the egg mixture to ensure even soaking.
Let it rest: Those 5 minutes after baking make it easier to slice and serve.

Variations for Smoked Salmon and Dill Strata

One of the best things about this smoked salmon and dill strata is how easily you can tweak it to suit your taste. Not a dill fan? Swap in fresh chives for a milder oniony flavor. Want extra richness? Sprinkle some grated Gruyère between the layers. Feeling adventurous? Add capers or a squeeze of lemon for a bright punch. The possibilities are endless – make it your own!

Serving Suggestions

This smoked salmon and dill strata shines brightest when served with a simple green salad tossed in lemon vinaigrette or fresh berries on the side. For brunch, pair it with mimosas – the bright citrus cuts through the richness perfectly. I sometimes add a dollop of crème fraîche on top for extra decadence!

Storage and Reheating

Leftovers? No problem! This smoked salmon and dill strata keeps beautifully in the fridge for up to 3 days. Just cover it tightly with plastic wrap or transfer to an airtight container. When you’re ready to enjoy it again, reheat individual slices in the microwave for about 30 seconds or pop the whole dish back in a 300°F oven for 10-15 minutes until warmed through. Pro tip: A quick spritz of water before reheating keeps it from drying out!

Smoked Salmon and Dill Strata Nutrition Information

While this smoked salmon and dill strata tastes indulgent, it’s actually pretty balanced nutrition-wise. Each serving (about 1/4 of the dish) comes in at around 320 calories, with 18g of protein to keep you full. You’re looking at 20g carbs (mostly from the bread), 18g fat (the good kind from salmon and eggs), and just 3g sugar. The smoked salmon packs in omega-3s, while the eggs and milk give you a nice calcium boost. Not bad for something this delicious, right?

FAQs About Smoked Salmon and Dill Strata

Can I use canned salmon instead of smoked?
While you can technically use canned salmon, you’ll lose that signature smoky flavor that makes this strata so special. If you must substitute, try adding a teaspoon of liquid smoke to the egg mixture.

How long does smoked salmon and dill strata keep?
It stays delicious in the fridge for up to 3 days when stored properly. Just cover tightly with plastic wrap or transfer to an airtight container.

Can I freeze leftovers?
Honestly? I don’t recommend it. The texture gets a bit soggy after thawing. You’re better off making a fresh batch – it’s that quick!

What if I don’t have fresh dill?
Dried dill works in a pinch (use 1 tablespoon), but fresh makes all the difference. Try substituting with fresh chives or tarragon if needed.

Can I make this gluten-free?
Absolutely! Just swap regular bread for your favorite gluten-free variety. Let it sit overnight so the bread absorbs the egg mixture properly.