Ingredients

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
• Capers
• Fresh dill sprigs

Description

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.

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