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Name: Smoked Salmon And Asparagus Souffle
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: Dill sprigs for garnish; 1 1/2 tb Chopped fresh dill; plus; 1/2 ts Pepper; 1/2 ts Salt; 1 tb Dill; (or 3/4 cup milk plus 3/4; 3/4 lb Smoked salmon; 1/2 c Creme fraiche; 2 tb Snipped chives; 2 ts Prepared horseradish; 1/4 ts Salt; 1 Piece Fresh grated; 18 Asparagus spears - (to 24);; 1/2 c Whipping cream; 1 1/2 tb Snipped chives; 3 tb Butter; plus; 3 tb Flour; 8 Eggs separated; 1 ts Butter; Cream); 1 1/2 c milk

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Smoked Salmon And Asparagus Souffle

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

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

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Nutrition

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Serving Size: 1 Serving (329g)
Recipe Makes: 8 servings

Calories: 568
Calories from Fat: 312 (55%)

Amt Per Serving		% DV

	Total Fat 34.7g	46 %
	Saturated Fat 11.8g	59 %
	Monounsaturated Fat 12.5g
	Polyunsanturated Fat 5.1g
Cholesterol 1137.4mg		350 %
Sodium 396.8mg		14 %
Potassium 797.7mg		21 %
Total Carbohydrate 6.3g		2 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 5.9g
Protein 58.2g		83 %
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Calories per serving: 568

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