Smoked Salmon Torte

For the "cakelike" layer

4 tablespoons butter

½ cup all-purpose flour

2 cups milk

4 egg yolks

1 teaspoon sugar

1/8 teaspoon salt

4 egg whites

1/8 teaspoon cream of tarter

For the smoked salmon layer

8 ounces cream cheese, softened

½ cup sour cream

2 tablespoons lemon juice

¼ cup chopped green onions

1/3 pound smoked salmon, shredded (reserve 1 or 2 slices)

2 tablespoons roughly chopped capers

¼ teaspoon dried dill weed or 1 tablespoon fresh dill weed

For the sour cream frosting

½ pint sour cream

1 teaspoon onion powder

1 tablespoon fresh lemon juice

For the garnish

1 slice smoked salmon

capers

Minced green onion

Springs of fresh dill or parsley

To prepare torte layer: Preheat oven to 350 degrees. Line bottoms on two 9-inch layer cake pans with rounds of waxed paper or parchment; grease paper and sides of pans. (May also be made on a prepared jelly roll or cookie sheet with sides and cut after cooled to produce layers in shapes of your choice.)

Melt butter in a small pan; stir in flour and cook over low heat until well blended, about 2 minutes: do not brown. Stir in milk and continue cooking until sauce comes to a boil and thickens. In small bowl, lightly whisk egg yolks, sugar and salt. Stir small amount of hot mixture into yolks; stir yolks into saucepan. Cook one minute, stirring constantly. Remove from heat. Beat egg whites until frothy, add cream of tarter, and beat until stiff peaks form. Fold sauce into whites.

Divide torte mixture between 2 pans, spreading evenly. Bake in preheated oven 15 minutes; rotate cakes and bake for an additional 20-25 minutes or until lightly browned and top springs back when pressed. Cool in pans for 10 minutes. Invert onto cake racks and pull off paper. Cool completely.

To prepare salmon filling:

Beat cream cheese, sour cream, and lemon juice with in bowl until smooth. Add green onions, salmon, capers, and dill weed. Mix until blended.

To assemble: Place one torte on serving platter and spread with filling. Place second torte on filling. (May be stored in refrigerator covered in plastic wrap at this point.) Several hours before serving, mix all frosting ingredients together until smooth. Frost torte and decorate top with salmon slices rolled to look like flowers, stems and leaves from green onions and sprinkle with capers. Garnish with sprigs of fresh dill or parsley.

Cut like a cake and serve.

Serves 12

Penny Kazmier