Salmon Soufflé

Instructions

1. Prepare the baking dish
   Preheat oven to 190°C (375°F). Generously butter a 1.5-liter soufflé dish or four individual ramekins. Coat with a light dusting of flour, tapping out any excess.
2. Make the béchamel base
   Melt butter in a medium saucepan over medium heat. Add flour and whisk continuously for 1-2 minutes until smooth and bubbling but not browned. Gradually whisk in warm milk and cook, stirring constantly, until the sauce thickens, about 3-4 minutes. Remove from heat.
3. Prepare the salmon mixture
   Allow the béchamel to cool slightly, then whisk in egg yolks one at a time. Stir in the chopped salmon, dill, lemon juice, lemon zest, cayenne pepper, grated Gruyère, capers, salt, and pepper. Mix thoroughly until well combined.
4. Beat the egg whites
   In a clean, dry bowl, beat egg whites with a pinch of salt until stiff peaks form. Be careful not to overbeat as this will make folding difficult.
5. Fold in the egg whites
   Gently fold one-third of the beaten egg whites into the salmon mixture to lighten it. Then carefully fold in the remaining egg whites, taking care not to deflate the mixture. Use a light hand and a figure-eight motion with a rubber spatula.
6. Fill the baking dish
   Pour the soufflé mixture into the prepared dish or divide among individual ramekins, filling them about three-quarters full. Smooth the top gently with a spatula.
7. Bake the soufflé
   Place the soufflé dish on a baking sheet and bake in the preheated oven for 30-35 minutes for a large soufflé (or 20-25 minutes for individual soufflés) until puffed and golden brown. The center should be just set but still slightly jiggly.
8. Serve immediately
   Soufflés wait for no one! Serve immediately as they will begin to deflate within minutes of removing from the oven. Garnish with additional fresh dill if desired.