Prep time: 20 minutes

Cook time: 4½ hours

Serves 6 to 8



6 large eggs

1 cup whole or low-fat milk

1 cup sour cream (low fat is okay), plus additional for serving

3 cups cooked salmon in chunks

¼ cup chopped fresh dill

¼ cup finely chopped red onion

2 teaspoons grated lemon zest

½ teaspoon freshly ground white pepper

6 plain or egg bagels, cut into ½-inch pieces

1 (8-ounce / 227-g) package cream cheese, cut into

½-inch cubes

½ cup drained and chopped capers for serving

Lemon wedges for serving



Lightly grease the insert of a 5- to 7-quart crock pot with nonstick cooking spray or use a slow-cooker liner following the manufacturer’s instructions.

In a large mixing bowl, whisk together the eggs, milk, and sour cream until the mixture is smooth. Fold in the salmon, dill, onion, lemon zest, and pepper. Add the bagel pieces and mix thoroughly to ensure the bread is well soaked.

Transfer half of the mixture to the prepared crock pot and dot with half of the cream cheese cubes. Repeat the layers. Cover the crock pot and cook on low for 4 hours, or until the strata is fully cooked and reaches an internal temperature of 170ºF (77ºC) as measured by an instant-read thermometer. Remove the lid and cook for an additional 30 minutes to add some browning on top.

To serve, keep the crock pot set on the warm setting. Serve the strata with additional sour cream, capers, and lemon wedges on the side.