Boston Harbor Hotels Warm Smoked Salmon And Leek Custard Recipes

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BOSTON HARBOR HOTEL'S WARM SMOKED SALMON AND LEEK CUSTARD



Boston Harbor Hotel's Warm Smoked Salmon and Leek Custard image

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).

Provided by BecR2400

Categories     Very Low Carbs

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 8

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)

Steps:

  • 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.

Nutrition Facts : Calories 363.7, Fat 34.7, SaturatedFat 20.4, Cholesterol 209.9, Sodium 343.1, Carbohydrate 3.5, Fiber 0.2, Sugar 0.5, Protein 10.3

FETTUCCINE WITH SMOKED SALMON, GOAT CHEESE, LEEKS AND ZUCCHINI



Fettuccine with Smoked Salmon, Goat Cheese, Leeks and Zucchini image

Categories     Pasta     Sauté     Quick & Easy     Goat Cheese     Salmon     Leek     Zucchini     Spring     Bon Appétit

Yield Serves 6

Number Of Ingredients 7

1/4 cup olive oil
4 medium leeks (white and light green parts), halved lengthwise, sliced
2 zucchini, halved lengthwise, sliced crosswise
1 cup half and half
5 ounces soft milk goat cheese (such as Montrachet), crumbled
1 pound fettuccine
1/4 pound smoked salmon, chopped

Steps:

  • Heat 1/4 cup olive oil in heavy large skillet over medium-high heat. Add sliced leeks and sauté until golden and tender, about 10 minutes. Add sliced zucchini and sauté until beginning to soften, about 3 minutes. Add 1 cup half and half and crumbled goat cheese and stir until goat cheese melts. Remove sauce from heat. Season sauce with salt and generous amount of pepper.
  • Meanwhile, cook fettuccine in large pot of rapidly boiling salted water until pasta is just tender.
  • Drain fettuccine and return to pot. Add sauce to fettuccine and toss until thoroughly coated. Transfer fettuccine to large bowl. Top pasta with smoked salmon and serve immediately.

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