Please consult the OU's guidelines for checking fruits and vegetables.

Smoked Salmon and Potato Brunch Casserole
Smoked Salmon and Potato Brunch Casserole Dairy
Serves 6 to 8.

Recipe from

Fresh Dill and other herbs tend to be infested with aphids, thrips and other insects. Please check “Special Instructions” below for instructions on insect inspection.


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. Arrange bread on rimmed baking sheet. Bake until pale golden, about 5 minutes, then cool. Butter 11×7-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 saut’e 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. Bake uncovered, until custard is set, about 30 minutes. Cut into squares and top with additional sour cream, capers, and dill sprigs; serve hot.

Fresh Dill and Insect Infestation:

Fresh herbs, including dill, basil, cilantro, mint, oregano, parsley, rosemary and thyme, are often used as spices or garnishing. Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found, proceed with the steps below. If three or more insects are detected in a particular bunch of herbs, it should not be used.

1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, thoroughly rinse off the soapy solution.)
2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
4. Check both sides of each leaf under direct light.
5. If one or two insects are found, rewash the herbs.
6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.