Prep 30 mins
Cook 35 mins
A sophisticated smoked salmon and leek custard, created by executive chef Daniel Bruce of Meritage at the Boston Harbor Hotel. This was the star taste sensation recently at the food journalists' event in Boston. Recipe was passed along in the local newspaper as possible fodder for a superbowl party ("a little glimpse of how the other half get their kicks"). What it lacks in melted cheese, it more than makes up for in heavy cream and butter. I think this would be a fantastic first-course to just about any holiday meal. Hope you enjoy! Makes 10 servings (in ramekins).
- 3 cups heavy cream
- 5 large eggs
- salt and pepper (to taste)
- 4 tablespoons butter
- 1 cup thinly sliced leek
- 10 ounces smoked salmon, cubed
- american sturgeon black caviar (for garnish)
- 1⁄4 cup micro beet leaf (or 10 chervil sprigs, for garnish)
- Preheat oven to 350 degrees.
- In a bowl, beat cream and eggs. Season with salt and pepper to taste and reserve.
- Lightly butter 10 (4-ounce) oven-proof ramekins.
- In a sauce pan, melt remaining butter and add leeks. Cover and simmer for 15 minutes, or until leeks are very tender. Remove from heat and cool.
- To assemble, place an equal amount of leeks in bottom of each ramekin. Top with the smoked salmon and pour in cream mixture.
- Place ramekins on cookie sheet and bake for 20 minutes, or until custards set.
- Remove and serve, topped with caviar and garnished with micro beet greens or chervil sprigs.
- 10 servings.