Monday, April 16, 2012

Smoked Salmon Casserole

I am normally not a casserole maker, but decided to take a chance and make one to bring to Easter dinner at a friend's house. I gotta say it turned out pretty yummy (& super healthy of course). It was a perfect holiday casserole, but could also be great breakfast meal!

4 ½ cups small cauliflower florets
1 cup asparagus, finely diced
4 oz smoked salmon, finely diced
10 eggs
¼ cup heavy cream or coconut milk
1/3 cup chives, finely diced
1 tablespoon fresh dill, finely diced
 Lots of freshly ground black pepper

Preheat your oven to 350. Steam the cauliflower for 4-6 minutes or until the cauliflower florets are tender but not mushy.  While the cauliflower is steaming, dice the asparagus. Spread the steamed cauliflower on the bottom of a 9×13 glass baking dish.  Layer on the diced asparagus.  Next layer on the smoked salmon.  In a mixing bowl, whisk together the eggs, dill, chives and black pepper. Pour the egg mixture evenly over the veggies and salmon and back in the preheated oven for 35-40 minutes or until the casserole is done all the way through.  Cut into squares and serve. Serves 6-7.

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