By Claire Robinson
I love a pumpernickel bagel with smoked salmon and capers when I go to the deli. This appetizer starts with those flavors and fancies them up with velvety crème fraîche.
12 large eggs
4 oz crème fraîche
Kosher salt and cracked black pepper, to taste
2 slices (3 oz) pumpernickel bread, lightly toasted and torn into 1-inch pieces
4 oz sliced smoked salmon
2 tbsp drained capers
1. Heat oven to 350 degrees F. Line an 8-inch square pan with parchment.
2. Whisk the eggs and 2 oz crème fraîche in a large bowl and season well with salt and pepper. Add the pumpernickel cubes and let stand 20 minutes, until the bread has soaked up some of the egg. Pour mixture into the prepared pan and bake until the eggs are just set, 25 to 30 minutes.
3. Let the strata stand for 10 minutes to cool slightly. Cut into 8 pieces and transfer to a platter.
4. Serve the strata with the remaining crème fraîche, smoked salmon and capers as garnish. Serves 6 to 8.
What to toss in if you have it: Although the capers add a tart bite, some finely minced red onion scattered over the strata is a great partner with the salty salmon and adds pretty color.