Food & Cooking Recipes Breakfast & Brunch Recipes Jewish-Deli Strata Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 9, 2020 Rate PRINT Share Prep Time: 20 mins Total Time: 2 hrs 50 mins Servings: 8 Our Jewish-Deli strata features garnishes like capers, red onion, and lemon add freshness to this bagels-and-lox-inspired strata. Cook Mode (Keep screen awake) Ingredients 1 loaf day-old seeded rye (about 1 pound), sliced 8 ounces sliced smoked salmon 1 ½ cups shredded Havarti 10 large eggs ½ cup creme fraiche 1 ½ cups whole milk ¼ cup chopped fresh dill Kosher salt and freshly ground pepper Capers, lemon wedges, and thinly sliced red onion, for serving Directions Shingle bread slices and salmon in an 8-by-12-inch (3-quart) baking dish. Sprinkle with cheese. Whisk together eggs, creme fraiche, milk, dill, 1/2 teaspoon salt, and 1/4 teaspoon pepper; pour over bread. Cover and refrigerate at least 2 hours and up to 1 day. Preheat oven to 375 degrees with a rack in middle. Uncover and bake until cheese has melted and strata is puffed and golden, about 30 minutes. Let cool slightly, then serve, with capers, lemon wedges, and onion slices alongside. Yunhee Kim Cook's Notes If a recipe calls for day-old bread (croutons and bread pudding usually require it) but all you have is fresh, not to worry. Just lightly toast slices first, in a single layer on a baking sheet at 300 degrees for 10 minutes, flipping halfway through. Originally appeared: Martha Stewart Living, December 2016 Rate It PRINT