Title: Smoked Salmon And Asparagus Souffle
Categories: Latimes3
Yield: 8 servings

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

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.