Directions

1. In a medium saucepan over medium high heat, combine the cream, shallots, sugar and salt. Scald the cream until it is very hot to the touch but not boiled. This should take about 5 minutes. In a large mixing bowl, whisk the egg yolks together then slowly add the hot cream to the yolks while whisking constantly. Strain the mixture into 6 ceramic ramekins and place in a baking dish. Carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

1. Combine all of the ingredients, except for the onion and kohlrabi in a saucepan and bring to a boil. Place the onions and kohlrabi in another saucepan and stain pickling liquid over the vegetables. Bring to a boil, and then remove from heat. Set aside to cool to room temperature. Pour into mason jars and refrigerate.

1. Whisk shallots, lemon juice, zest and mustard together. Gradually whisk in olive oil. Season with salt and pepper.

1. In a bowl toss the watercress with the smoked trout, vinaigrette, pickled kohlrabi and red onion. Divide the salad onto appetizer plates. Garnish the shallot crème brulée with the caviar and serve alongside the smoked trout and pickled kohlrabi salad.