SOUFFLE LAYERS
4 tb Butter
1/2 c Flour
2 c Milk
4 Egg yolks
1 ts 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 tb Lemon juice
4 tb Green onions; chopped
1/4 lb Smoked salmon; (lox), shred
4 tb Cucumber; peeled, chopped
1/4 ts Dried dill; or 1 T
SOUR CREAM FROSTING
1 c Sour cream
1 ts Onion powder
1 tb Lemon juice garnish
1 sl Smoked salmon; reserved from
-1/4 pound
Black olives; pitted/sliced
Chives or green onion tops
Fresh sprigs of dill or
-parsley
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.
Yields
12 Servings