LJ fairburn Poultry


Smoked Salmon and Sourdough Strata

Serves 8


  • 240g bag of spinach leaves
  • 200g smoked salmon, cut into pieces
  • Finely grated zest of 1 lemon
  • 150g sourdough bread, cubed
  • Half bunch chives, chopped
  • A small handful of dill, chopped
  • Sea salt
  • Freshly ground black pepper
  • 8 x Fairburn’s free range mixed weight eggs
  • 150ml double cream
  • 300ml full fat milk

Preheat the oven to 180°C/355°F/Gas mark 4


Put the spinach leaves into a large bowl, cover with boiling water and leave to wilt for a couple of minutes. Drain well, squeeze the leaves and chop into small pieces.

In a mixing bowl, combine the chopped spinach, salmon pieces, lemon zest, bread cubes, chives, dill and season with salt and pepper. Tip into an ovenproof dish about 18cm x 32cm.

In a jug, whisk together the eggs, cream and milk and season with a little salt and freshly ground black pepper. Pour over the salmon and bread mixture in the dish. Cover with clingfilm and put in the fridge for at least 4 hours, or overnight if possible, to allow the bread some time to soak up the egg mixture.

Remove from the fridge and bake in the oven for about 25 minutes until the Strata is puffed up and golden.

Serve immediately.

TIP: This can be left in the fridge overnight to soak, ready to cook in the morning for breakfast
TIP: Add some chopped spring onions to the mixture as an option
TIP: The smoked salmon can be substituted with shredded ham hock or peppers and courgettes mixed through with Parmesan