These soufflés would make a sumptuous dinner party dish with their rich dill cream sauce.
Preheat the oven to 190C/375F/Gas 5. Melt the butter in a large saucepan over a low heat and brush some of it thoroughly over six timbale moulds or ramekins. Stir the flour into the remaining butter in the pan and cook over a medium-low heat for one minute. Remove from the heat and gradually stir in the milk using a wooden spoon.
Return the pan to the heat and, stirring continuously, cook until the sauce has thickened and is smooth. Pour the sauce into a bowl and leave to cool for a few minutes.
Fold the egg yolks, salmon and dill into the cooled sauce using a large metal spoon, then season with salt and freshly ground black pepper.
Whisk the egg whites in a clean bowl until stiff peaks form when the whisk is removed from the bowl.
Fold the egg whites into the mixture. Divide the mixture between the timbale moulds (or ramekins) and place in a roasting tin. Pour boiled water halfway up the side of the tin and bake for about 25 minutes, or until risen and golden-brown.
Allow the soufflés to cool, then carefully run a palate knife around the edge of each and carefully turn out into an oven-proof dish.
Increase the oven temperature to 200C/390F/Gas 7.
While the soufflés are cooling, make the sauce. Heat the wine in a saucepan until boiling, then reduce to a simmer and cook until the volume of liquid has reduced by half.
Stir in the cream and dill. Season well with salt and freshly ground black pepper and pour the sauce over the soufflés.
Reheat the soufflés and sauce for 10 minutes, or until thoroughly heated through. Serve with a leaf salad.
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