Boston Harbor Hotel's Warm Smoked Salmon and Leek Custard

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READY IN: 1hr 5mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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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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