Free Recipe Smoked Salmon And Asparagus Souffle

Recipe Type: L Recipes

Recipe Preparation: bake

Cooking Ingredients for Smoked Salmon And Asparagus Souffle Recipe

3 tb Butter; plus
1 ts Butter
1 Piece Fresh grated
-horseradish -; (2 piece)
3 tb Flour
1-1/2 c Milk
(or 3/4 cup milk plus 3/4
-cup whipping
Cream)
8 Eggs; separated
1/2 ts Salt
1/2 ts Pepper
1-1/2 tb Chopped fresh dill; plus
Dill sprigs for garnish
1-1/2 tb Snipped chives
3/4 lb Smoked salmon
18 Asparagus spears – (to 24);
-medium to thin
=== HORSERADISH CREME
-FRAICHE SAUCE ===
1/2 c Whipping cream
1/2 c Creme fraiche
2 tb Snipped chives
1 tb Dill
2 ts Prepared horseradish
1/4 ts Salt

Smoked Salmon And Asparagus Souffle Preparation

Butter souffle dish with 1 teaspoon butter. Sprinkle dish with horseradish as if dusting with flour. Melt remaining 3 tablespoons butter over low heat. Add flour and cook, stirring frequently, 3 to 5 minutes. Do not let brown. Whisk in milk, stirring constantly. Bring to boil, reduce to simmer and cook until thickened, 3 to 5 minutes. Remove from heat and add egg yolks 1 at a time, stirring well to incorporate after each addition. Stir in salt, pepper, dill and chives. Put mixture into food processor. Slice salmon into 1/4-inch strips and add to processor. Puree 30 to 45 seconds, stopping periodically to wipe down sides of chamber with spatula. Transfer to large bowl. Chop tough ends off asparagus and discard. Cut off tips plus 2 inches, then cut remainder of stalks into slices 1/8-inch long. Reserve tips for garnish. Add cut asparagus stalks to salmon mixture and mix to distribute evenly. Beat egg whites to stiff peaks. Fold 1/4 of whites into salmon mixture, then fold in remaining whites. Spoon gently into souffle dish. Bake until thin metal tester or toothpick comes out clean, 50 minutes. Garnish with asparagus tips and dill and serve immediately with Horseradish Chive Creme Fraiche Sauce. To make the Horseradish Chive Creme Fraiche Sauce: Whisk cream into creme fraiche. Add chives, dill, horseradish and salt. Serve at room temperature. Yields 6 to 8 servings. Each of 8 servings, without Horseradish Chive Creme Fraiche Sauce: 367 calories; 1243 mg sodium; 296 mg cholesterol; 29 grams fat; 10 grams carbohydrates; 21 grams protein; 0.41 grams fiber Recipe Source: Los Angeles Times – 12-27-1998 Formatted for Mastercook by Lynn Thomas – Lynn_Thomas@prodigy.net Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 8

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