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

Smoked Salmon and Potato Brunch Casserole
Smoked Salmon and Potato Brunch Casserole Eileen Goltz | Dairy
1 hour, 45 minutes 35 minutes
15 minutes
55 minutes
6 to 8 servings

  • Recipe from
  • Fresh dill and other herbs tend to be infested with aphids, thrips and other insects. Please see “Kashrut Instructions” below for instructions on checking these for insect infestation.
  • 2 cups (lightly-packed) ½-inch cubes French baguette with crusts
  • 2 Tablespoons (¼ stick) butter
  • 2 Tablespoons vegetable oil
  • 1 lb. russet potatoes
  • ½ cup finely-chopped shallots
  • ½ lb. hot-smoked salmon fillets
  • 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
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

  • Additional sour cream
  • Capers
  • Fresh dill sprigs

  1. Preheat oven to 400°F.
  2. Arrange bread on rimmed baking sheet. Bake until pale golden, about 5 minutes, then cool.
  3. Butter 11x7-inch glass baking dish.
  4. Peel potatoes and cut into 1/2-inch cubes.
  5. Melt 2 Tablespoons butter with oil in heavy large skillet over medium-low heat. Add potatoes. Stir to coat and arrange in single layer.
  6. 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.
  7. Add shallots and saute until soft, about 2 minutes. Remove from heat.
  8. Skin salmon and flake into bite-size pieces. Gently mix in bread, salmon, chives, and minced dill. Transfer mixture to prepared dish.
  9. 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.*
  10. Preheat oven to 350°F.
  11. Bake uncovered, until custard is set, about 30 minutes.
  12. Cut into squares and top with additional sour cream, capers, and dill sprigs; serve hot.
  • * The recipe can be made 1 day ahead up to this point. Cover and chill. Let stand at room temperature 30 minutes before baking.


Kashrut Instructions


DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

INFESTATION: 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.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: 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 unscented liquid detergent may be used. However, for health reasons, care must be taken to 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.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.