Salmon Souffle Torte
| Yield: | 12 Servings |
| Categories: |
| 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 |
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