This salmon souffle is a wonderful
appetizer. I got the recipe at our local grocery store, where they were passing
out samples. One taste and you'll be hooked.
Smoked Salmon Soufflé Torte
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
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.