Mouthwatering Russian Brunch: Gluten-Free Kasha Casserole with Smoked Salmon & Dill Cream Sauce
This gluten-free Russian brunch recipe features a delicious kasha casserole combined with smoked salmon and dill cream sauce. Ideal for a special weekend breakfast or a sophisticated dinner party, this mouthwatering dish is sure to impress guests with its flavorful combination of ingredients and visually appealing presentation.
Allergens
Eggs, Dairy (Milk, Sour Cream, Butter)
Ingredients
- 1. 1 cup buckwheat groats (gluten
- free) 2. 2 cups water 3. 4 oz smoked salmon, cubed 4. 8 large eggs 5. 1/2 cup milk 6. 1/2 tsp salt 7. 1/4 tsp black pepper 8. 1/2 cup sour cream 9. 1/4 cup fresh dill, chopped 10. 2 tbsp butter 11. Optional: Cherry tomatoes and capers for garnish
Instructions
- Cook the buckwheat groats in water according to package instructions until tender. Drain and set aside.
- In a large bowl, whisk together eggs, milk, salt, and pepper. Add cooked kasha and stir well.
- Preheat oven to 350°F (175°C). Grease an 8 inch baking dish and pour the egg mixture into it.
- Bake for 25 minutes or until set. Remove from oven and let cool slightly.
- In a separate bowl, mix together sour cream, chopped dill, and cubed smoked salmon. Season with salt and pepper to taste.
- Spread the dill salmon mixture evenly over the top of the kasha casserole.
- Melt butter in a small saucepan and drizzle it over the salmon layer.
- Return the dish to the oven and bake for an additional 15 minutes or until heated through.
- Optional: Garnish with cherry tomatoes and capers before serving.
Chef’s Insight
This recipe combines traditional Russian flavors with a gluten-free twist for a delicious and satisfying brunch experience.
Notes
For an extra touch, serve with a side of Russian black bread or gluten-free toast.