Scandinavian Salmon Torte
|Frozen egg substitute||3⁄4 Cup (12 tbs), thawed|
|Vegetable cooking spray||1|
|Non fat cream cheese product||5 Ounce, softened|
|Diced smoked salmon||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Minced green onions||1⁄3 Cup (5.33 tbs)|
|Diced pimiento||2 Tablespoon, drained|
|Minced dill weed||2 Teaspoon (Fresh)|
|Capers||2 Teaspoon, drained and minced|
Combine egg substitute, water, and salt in a small bowl; stir well.
Coat a small nonstick skillet with cooking spray; place over medium heat just until hot, not smoking.
Pour 1/2 cup egg substitute mixture into skillet.
As mixture begins to cook, gently lift edges of mixture with a spatula, and tilt pan to allow uncooked portions to flow underneath.
When mixture is set, remove omelet from skillet, and place on wax paper.
Repeat procedure with remaining egg substitute mixture.
Combine cream cheese and next 5 ingredients in a small bowl; stir well.
Place 1 omelet on a serving platter.
Spread half of salmon mixture evenly over omelet.
Top with second omelet.
Repeat procedure with remaining salmon mixture and omelet.
Cover tightly with plastic wrap, and chill thoroughly.
Cut into 8 wedges.
Garnish with fresh dillweed sprigs, if desired.