Recipe compliments of Rick and Lynne
| Cuisine: American | Type: Light Meal | Serves: 4-6 |
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Source:
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Attributes:
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Comments:
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Never fails! |
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Serving Suggestions:
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Ingredients:
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5 tbs. butter 6 tbs. all purpose flour 1 1/4 cups milk, warmed 3 oz. cream cheese with chives 6 egg yolks das of dill weed 3 oz. smoked salmon, diced 2 tsp. fresh lemon juice 6 egg whites 1/2 tsp. salt 1/4 tsp. cream of tartar |
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Instructions:
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Make a 2-inch collar with waxed paper around a 2-quart souffle dish. Butter the collar. In a 2 quart saucepan, melt butter. Add flour and stir over medium heat for 2 minutes. Remove saucepan from heat; add warmed milk all at once, while beating with a whisk. Return saucepan to heat and continue stirring until sauce boils. Remove from heat and stir in cream cheese, mixing until thoroughly combined. Whisk egg yolks, one at a time, into the sauce. Add dill, salmon and lemon juice to the sauce, stirring to combine thoroughly and separate pieces of salmon. In a large bowl, beat egg whites with salt and cream of tartar until stiff. Thoroughly fold 1/4 of egg whites into sauce to lighten it. Then pour sauce over rest of beaten whites and fold until barely combined. Pour mixture into prepared souffle dish. **At this point the souffle may be covered and refrigerated for up to 4 hours. ** To bake, set souffle in larger pand and add boiling water half way up sides of souffle dish. Bake at 350 degrees for 40 minutes, or longer if refrigerated (55 minutes) |
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Related recipes:
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None |
2001-03-10