Boston Harbor Hotel's Warm Smoked Salmon and Leek Custard

"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)."
 
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Ready In:
1hr 5mins
Ingredients:
8
Serves:
10
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! &nbsp; Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!!&nbsp; &nbsp; A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much!&nbsp;</p>
 
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