1 1⁄2 cups half-and-half
1⁄2 cup heavy cream
6 eggs, beaten
1 pound poached wild salmon filet, flaked and cooled
1 loaf pumpernickel or dark bread, cut into 1-inch slices
2 teaspoons capers
2 handfuls green onions, thinly sliced
2 tablespoons chopped fresh dill, plus extra for garnish
12 ounces goat cheese
Salt and pepper, to taste
Assemble the night before: Beat together the half-and-half, cream and eggs. Set aside. Butter an 81⁄2-by-14-inch casserole. Line the bottom with half of the bread, drizzle 1⁄4 of the cream mixture over the bread. Layer half of the salmon, capers, onions, goat cheese and dill. Cover with a layer of the remaining bread slices and top with the other half of the ingredients. Pour the remaining cream mixture over everything. Cover with plastic wrap and refrigerate overnight. Remove from the refrigerator 30 minutes before cooking and then bake in a preheated 350- degree oven for 70 minutes. Allow to sit for 10 minutes before slicing. Garnish with dill. Serves 8 to 10.
