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CATEGORY CUISINE TAG YIELD
Dairy, Eggs 12 Servings

INGREDIENTS

4 T Butter
1/2 c Flour
2 c Milk
4 Egg yolks
1 t Sugar
1 ds salt
4 Egg whites
1 ds Cream of tartar smoked
salmon filling
1/2 c Sour cream
8 oz Cream cheese, room temp
2 T Lemon juice
4 T Green onions, chopped
1/4 lb Smoked salmon, lox shred
4 T Cucumber, peeled chopped
1/4 t Dried dill, or 1 T
1 c Sour cream
1 t Onion powder
1 T Lemon juice garnish
1 Smoked salmon, reserved from
1/4 pound
Black olives, pitted/sliced
Chives or green onion tops
Fresh sprigs of dill or
parsley

INSTRUCTIONS

For Souffle Layers: Make by melting butter in a small saucepan. Stir
in flour and cook over low heat until well blended about 2 minutes.  Do
not brown. Whisk in milk and continue cooking and stirring until  sauce
comes to a boil and thickens. In small bowl, lightly whisk egg  yolks,
sugar and salt. Stir a small amount of hot mixture into the  yolks;
return to saucepan. Cook for 1 minute, stirring constantly.  Remove
from heat. Meanwhile beat egg whites until frothy. Add cream  of tartar
and beat until mixture forms stiff but not dry peaks. Fold  sauce into
whites. Line bottoms of two-9-inch layer cake pans with  rounds of
parchment or wax paper. Grease the paper and sides of the  pan. Turn
souffle mixture into 2 pans, dividing evenly. Bake for 35  to 40
minutes or until lightly browned and top springs back when  lightly
pressed. Cool in pans for 10 minutes. Invert layers onto cake  racks
and pull off paper. Cool completely. May be refrigerated  overnight
wrapped in foil. May also be frozen for 1 month. Wrap  individually.
Defrost in refrigerator. For Smoked Salmon Filling:  Beat cream cheese,
sour cream and lemon juice in bowl with electri  mixer until smooth.
Mix in remaining filling ingredients until  blended. Place 1 souffle
layer on serving platter. Spread with  filling ingredients until
blended. Place 1 souffle layer on serving  platter. Spread with
filling. Place second layer on filling. May be  covered with pastic
wrap and refrigerated 2 days. Several hours  before serving, make sour
cream frosting by mixing all frosting  ingredients together in a small
bowl. Frost torte and decorate top  with flowers from smoked salmon and
olives. Make stems and leaves  from green onion stems. Garnish with
fresh dill. Serve in cut wedges.  Source: Celebrate San Antonion A
Cookbook by the San Antonio Junior  Forum Posted to MC-Recipe Digest by
"M. Hicks"  <nitro_ii@email.msn.com> on Feb 12, 1998

A Message from our Provider:

“God specializes in surprise endings”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 156
Calories From Fat: 105
Total Fat: 11.9g
Cholesterol: 88.4mg
Sodium: 88.8mg
Potassium: 145mg
Carbohydrates: 8g
Fiber: <1g
Sugar: 3.7g
Protein: 4.7g


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