Smoked Salmon Crème Brûlée

Foodista Cookbook Entry

Category: Cocktails & Appetizers | Blog URL: http://frombatoparis.blogspot.com/2009/12/la-sates.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Ingredients

heavy cream, 250 ml
egg yokes, 2.
tablespoon brown sugar, 1
tablespoon dill chopped, 1
small cheese cream, quantity
small caviar, a pot

Preparation

1
Slice 60 gr salmon with a knife.
2
Keep the rest for decoration.
3
In a food processor, mix the cream, the salmon and the yokes.
4
Add salt and pepper if necessary ( I used piment d'Espelette).
5
Pour this cream into 6 ramequins, and cook it in a pre-heated oven ( 110°C) for around 15' (the ramequins should be placed in a baking tray with water: Bain Marie).
6
The crèmes brûlées are ready when you shake them and they "tremble" slightly in the center.
7
Refrigerate at least one hour.
8
Combine the chopped dill with the cheese cream.
9
Add salt and pepper.
10
Sprinkle the crèmes brûlées with brown sugar.
11
Caramelise with a blowtorch.
12
Decorate with a dollop of cheese cream with dill, small rolls of smoked salmon, caviar, and fresh dill.

Tools

 



About

Well, it's nearly the end of the year, we get together with friends...we think of surprising them with trendy and elegant appetizers...so I thought of this "Smoked salmon Crème Brûlée". It takes no time, very easy to make!
You will need:

* heavy cream, 250 ml
* smoked salmon, 80 gr.
* egg yokes, 2.
* brown sugar, 1 tbsp.
* dill chopped, 1 tbsp.
* cheese cream, small quantity.
* caviar, a small pot.

Slice 60 gr salmon with a knife, keep the rest for decoration. In a food processor, mix the cream, the salmon and the yokes. Add salt and pepper if necessary ( I used piment d'Espelette). Pour this cream into 6 ramequins, and cook it in a pre-heated oven ( 110°C) for around 15' (the ramequins should be placed in a baking tray with water: Bain Marie). The crèmes brûlées are ready when you shake them and they "tremble" slightly in the center. Refrigerate at least one hour.
Combine the chopped dill with the cheese cream. Add salt and pepper.
Sprinkle the crèmes brûlées with brown sugar, and caramelise with a blowtorch.
Decorate with a dollop of cheese cream with dill, small rolls of smoked salmon, caviar, and fresh dill.

Yield:

6 ramequins

Added:

Sunday, January 3, 2010 - 11:27pm

Creator:

Related Cooking Videos