Smoked Salmon Flan with Oysters

Smoked Salmon Flan with Oysters

Serves: 6


  • 1/4 pound of sliced smoked salmon

  • 6 shucked Blue Point oysters

  • 2 ounces Ossetra caviar

  • 1 large egg

  • 1 cup heavy cream

  • 1 cup half-and-half

  • 1/8 teaspoon lemon oil

  • 3 tablespoons of unsalted butter

  • 1 finely diced small yellow onion

  • 3 minced fresh chives

  • 1 peeled and finely diced small carrot

  • 1 peeled and finely diced celery stalk

  • Unsalted butter for greasing ramekins


  1. Melt 1 teaspoon of butter over low heat in a small saute pan.

  2. Add the celery, carrot and onion and sweat until just tender for around 5 to 7 minutes.

  3. Remove from the heat and set aside.

  4. In a small saucepan, place the 3 tablespoons of water bring to a simmer over low heat.

  5. Whisk in 3 tablespoons of butter until completely incorporated.

  6. Warm the oysters by slipping them into the mixture.

  7. Let heat through for about 1 minute. Do not overcook. Add the prepared vegetables.

  8. Preheat the oven to 275 degrees F.

  9. Cut the salmon slices into 1 inch squares.

  10. Fit the food grinder attachment of a stand mixer with the fine disk and grind the salmon. Chopped the salmon into fine dice if not with a food grinder.

  11. In a food processor, combine the salmon, heavy cream, half and half, egg and lemon oil. Pulse until completely smooth.

  12. Pass 3 times through a tamis (a fine-mesh, drum-shaped sieve) or other fine sieve.

  13. Lightly butter six 3-ounce ovenproof ramekins.

  14. Fill the ramekins three-fourths full with the flan mixture.

  15. Assemble a bain-marie (water bath) by placing the ramekins in a rectangular baking dish, and then pour boiling water to a depth of 1 inch in the dish.

  16. Bake until set, around 25 to 30 minutes.

  17. Remove the ramekins from the bain-marie and let cool.

  18. Carefully unmold each flan onto a plate.

  19. Top each flan with a warmed oyster and a teaspoon of the vegetables.

  20. Garnish with the caviar and chives.

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