I am having a casual gathering for my in-laws on Christmas Day. I will be serving the smoked salmon casserole below, and I am wondering if anyone has any good ideas of what else I can serve.
a couple other things you should know:
-There are only going to be 5 people (including me)
-We won't be able to have a formal "sit down" meal because our kitchen table only seats two people and a baby and we don't have a dining room. so whatever else I serve should be easy to eat.
-I am probably going to be making a coffeecake (a tradtional recipe from DH's family) and of course there will be tons of cookies, so I don't need any dessert ideas.
SMOKED SALMON AND POTATO BREAKFAST CASSEROLE
Hot-smoked fully cooked salmon is flaky in texture and fragrant with alder smoke. This dish can be completely assembled and chilled one day before baking.
2 cups (lightly packed) 1/2-inch cubes French baguette with crusts
2 tablespoons (1/4 stick) butter
2 tablespoons vegetable oil
1 pound russet potatoes, peeled, cut into 1/2-inch cubes
1/2 cup finely chopped shallots
1/2 pound hot-smoked salmon fillets, skinned, flaked into bite-size pieces
3 tablespoons minced fresh chives
2 teaspoons minced fresh dill
4 large eggs
1 cup half and half
3 tablespoons sour cream
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Additional sour cream
Fresh dill sprigs
Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Bake until pale golden, about 5 minutes, then cool.
Butter 11x7-inch glass baking dish. Melt 2 tablespoons butter with oil in heavy large skillet over medium-low heat. Add potatoes. Stir to coat and arrange in single layer. Cover and cook until potatoes are almost tender, about 8 minutes. Uncover; increase heat to medium-high, and cook until potatoes are lightly browned and tender, stirring occasionally, about 5 minutes. Add shallots and sauté until soft, about 2 minutes. Remove from heat. Gently mix in bread, salmon, chives, and minced dill. Transfer mixture to prepared dish.
Whisk eggs and next 5 ingredients in medium bowl to blend well. Pour custard over potato mixture in dish. Let stand 15 minutes, occasionally pressing bread into custard. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 30 minutes before baking.)
Preheat oven to 350°F. Bake casserole, uncovered, until custard is set, about 30 minutes. Cut into squares and top with additional sour cream, capers, and dill sprigs; serve hot.
Makes 6 servings.