Smoked Salmon Soufflé Torte

Soufflé Layers

4 eggs separated

1/8 t. cream of tartar

4 T. butter

1/2 C. flour

1/4 t. salt

1 t. sugar

Smoked Salmon Filling

8 oz. cream cheese softened

1/2 C. sour cream

1 T. minced scallions

1/4 lb. smoked salmon chopped

4 T. cucumber, peeled seeded and diced

1 T. fresh dill minced

Sour Cream Frosting

1 C. sour cream

1 t. onion powder

1 T. lemon juice

1 slice smoked salmon for garnish

Preheat oven to 350°F.

Beat egg whites with cream of tartar until stiff but not dry. Set aside. In a heavy bottomed saucepan, melt butter. Stir in flour and cook for 2 minutes, stirring constantly. Add milk and stir until sauce thickens. Lightly whisk together egg yolks, sugar and salt. Stir a small amount of white sauce into yolks. Add the yolk mixture to the pan. Cook for 1 minute, stirring constantly. Remove from heat and fold in beaten egg whites.

Divide soufflé mixture between 2 9 inch pans that have been buttered and lined with parchment paper. Bake for 35 to 40 minutes until top springs back when lightly touched. Cool for 10 minutes in the pan. Remove from pans and peel off paper. Refrigerate.

Filling: Beat cream cheese. Add sour cream and lemon juice and beat until smooth. Stir in salmon, scallions, cucumber and dill.

Place one soufflé layer on the serving plate. Cover with the filling. Place second soufflé layer on top.

Combine the frosting ingredients. Frost top of torte. Decorate with salmon shapes if desired. Chill for 1 hour before serving.