Smoked salmon, caper and goat's cheese strata
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Cooking tools:
- Baking dish
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Paring knife
- Grater
- Measuring cup
- Measuring spoon
- Kitchen scale
- Oven
- Refrigerator
- Aluminum foil
- Spoon
Ingredients
- 5 eggs
- 2 ½ cups (625 ml) milk
- Good pinch freshly grated nutmeg
- 2 teaspoons Dijon mustard
- 2 tablespoons finely chopped chives
- 2 ½ tablespoons finely chopped dill
- 220g good Turkish-style pide bread, cut into 1.5cm chunks
- 120g soft goat’s cheese marinated in olive oil and herbs, roughly crushed
- 100g cheddar (or tasty) cheese, grated
- 2 tablespoons capers
- 100g smoked salmon, sliced into fine strips
- tiny dill sprigs, to garnish
- lemon wedges, to serve
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