Smoked Salmon Soufflé with Cream Cheese

To make the smoked salmon soufflé with cream cheese, first preheat the oven to 180 °C. Prepare the soufflé dish: grease the bottom and then the inside walls with softened butter, then dust both with flour, then turn the dish over and tap off any excess flour. Refrigerate and stop touching the inside, as any contamination will cause the soufflés to not rise evenly.

For the bechamel sauce, melt butter in a heavy-bottomed saucepan. Add flour and sweat for two minutes without letting the mixture take color. Stir constantly with a whisk. Gradually add milk, stirring vigorously to avoid lumps. Remove saucepan from heat as soon as sauce thickens and begins to boil. Add cream cheese and stir until well blended. Season to taste with salt and pepper.

Separate eggs, gradually stir in egg yolks once sauce has cooled. Cut salmon into pieces, chop dill without the thick stems. Add both to the sauce and season to taste.

Beat egg whites until stiff. Whisk about a third of it into the bechamel sauce to loosen it up. Then gently fold in the remaining beaten egg whites with a spatula. Fill the soufflé dish up to three quarters full with the mixture and bake the smoked salmon soufflé with cream cheese for about 35 minutes on the middle rack.

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