Put the butter, flour and milk in a pan
and cook, stirring over the heat until
thickened. Stir in the cheese, in small
spoonfuls, and the dill; season to taste,
then beat to incorporate.
Heat oven to 200C/180C fan/gas 6.
Butter 6 x 150ml soufflé dishes and line
the base with baking paper. Stir the egg
yolks into the sauce, add the chopped
salmon and lemon. Whisk the egg whites
until stiff, then carefully fold into the
salmon mix. Spoon into the dishes and
bake in a tin half-filled with cold water for
15 mins until risen and golden. Cool;
don’t worry if they sink.
To freeze, cool completely, then
overwrap the dishes with baking
paper and foil. They will keep
in the freezer for 6 weeks.
Thaw for 5 hrs in the fridge.
When ready to serve, very
carefully turn the soufflés
out of their dishes, peel off
the lining paper and place
on squares of baking paper.
Top with the crème fraîche
and bake for 10-15 mins at
200C/180C fan/gas 6 until the
soufflés start to puff up. Quickly
top each with a frill of salmon and
a dill sprig. Serve on their own or with
some dressed salad leaves.