Gluten-Free Smoked Salmon and Spinach Goat Cheese Strata Recipe

By awright0511

Ingredients

• Extra virgin olive oil
• 8 8 8 Savory Gluten-Free Waffles, lightly toasted, but still soft and tearable
• 3 3 3 cups hand torn pieces of smoked salmon
• 1 1 10-oz 1 large bag chopped frozen spinach, thawed, drained [or two 10-oz boxes]
• 6 6 6 cloves of garlic, chopped
• to salt and ground pepper, to taste
• to A pinch of nutmeg, to taste
• 1 15-oz 1 15-oz 15-oz jar organic red and yellow roasted peppers, drained, seeded, cut into strips
• 12 12 to medium to large organic free-range eggs
• 1 1 1 cup Half and Half or light cream
• to or Old Bay Seasoning, to taste
• 8 8 8 oz. fresh goat cheese
• 2 2 2 tablespoons shredded Parmesan

Preparation

Step 1

Prepare a large lasagna-style baking pan- say, 12 x 15 inches- by schmearing it with extra virgin olive oil.

Tear the cooled waffles into two or three pieces and line the bottom and sides of the oiled pan to make a crust.

Dump the thawed spinach into a warm skillet, add the garlic, season with sea salt and pepper. Stir and cook it down over medium to low heat until all the liquid is reduced, about ten minutes. Press with paper towels, if needed, to remove all the moisture. You don't want a soggy strata, now do you? Remove from heat and set aside.

In a large mixing bowl, beat the heck out of the dozen eggs and add the milk. Add a dash of nutmeg or Old Bay Seasoning, to taste.


Assemble the strata:

Scatter the smoked salmon all over the waffles. Cut and layer the goat cheese evenly over the salmon. Spread the garlicky spinach evenly over the goat cheese. Press the spinach with a flat spatula [if there is any remaining liquid, blot it up with a clean paper towel]. Add a layer of red and yellow pepper strips. Pat gently with the spatula to flatten. Slowly pour the egg custard all over the layers, and allow the mixture to seep in and around all the nooks and crannies, without disturbing the layers. You want the egg custard to reach the bottom crust and soak in. Sprinkle some shredded Parmesan all over the top- but not too much- let the beautiful red and green colors of the spinach and peppers show through.

Cover the strata with plastic wrap and chill overnight (or at least eight hours).

Next Day:

Remove the strata from the fridge thirty minutes before baking. Pre-heat the oven to 350 degrees F. Take off the plastic wrap and bake the strata in the center of the oven till set and slightly golden. For me, that was about 45 to 50 minutes, but it can cook for up to an hour, depending upon the size and depth of your dish, your altitude, etc.. Just keep an eye on it. Test the center with a wooden pick to make sure it is cooked all the way through.

Set the strata on a wire rack for ten minutes before slicing and serving.

Serves 6 hearty appetites or 8 as a light meal or side dish.

Serve with muffins and a winter fruit salad, if desired.

Need to make some waffles for a crust? My Savory Waffle recipe is here.