Smoked Salmon Souffle - cooking recipe

Ingredients

Souffle
2 ounces butter
1 1/2 ounces flour
1 1/4 cups milk
3 eggs, separated
4 ounces smoked salmon, chopped
2 tablespoons dill, freshly chopped
1 pinch salt & freshly ground black pepper
Sauce
4 tablespoons dry white wine
2/3 cup heavy cream
1 tablespoon dill, freshly chopped
1 pinch salt & freshly ground black pepper

Preparation

Melt the butter and brush 4 timbale moulds with it. Allow the butter to set and brush again. Add the flour to the remaining butter in the saucepan, cook for 1 minute
Remove from the heat, gradually add the milk stirring all the time.
Return to the heat and bring to the boil, stirring continuously. Simmer for 1 minute
Tip into a large bowl and leave to cool slightly.
Add the egg yolks, salmon and dill to the sauce, season with salt and pepper.
Whisk the egg whites in a clean bowl until stiff but not dry and fold into the salmon mixture.
Divide the souffle mix between the prepared moulds and bake in a Bain Marie (roasting tin half filled with hot water) for 15-20 minutes.
Allow the souffles to sink and cool down.
Run a knife around the edge of the moulds and turn the souffles upside down onto an ovenproof dish.
Cover and set aside until you are ready to reheat and serve them. (Or, leave to cool completely and out in fridge over night if you are planning to eat them the next day.).
Meanwhile, make the sauce: put the wine into a small heavy pan and reduce, by boiling rapidly, to half its original quantity.
Add the heavy cream and chopped dill, season with salt and pepper.
Either pour over the souffles and reheat for 15 minutes, or serve the sauce separately around the souffle on the plate.