Boston Harbor Hotel'S Warm Smoked Salmon And Leek Custard

1. 1

   Preheat oven to 350 degrees.

2. 2

   In a bowl, beat cream and eggs. Season with salt and pepper to taste and reserve.

3. 3

   Lightly butter 10 (4-ounce) oven-proof ramekins.

4. 4

   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.

5. 5

   To assemble, place an equal amount of leeks in bottom of each ramekin. Top with the smoked salmon and pour in cream mixture.

6. 6

   Place ramekins on cookie sheet and bake for 20 minutes, or until custards set.

7. 7

   Remove and serve, topped with caviar and garnished with micro beet greens or chervil sprigs.

8. 8

   10 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.