4 T. unsalted butter 2 tsp. chopped shallots 1 C. smoked salmon, chopped 3/4 C. crumbled goat cheese 1 1/4 C. whole milk 1/4 C. all-purpose flour 4 large egg yolks 2 tsp. chopped dill 6 large egg whites 1 tsp. salt
Melt 2 T. of the butter. Add the shallots and saute over medium heat until translucent (about 3 minutes). Add the salmon and saute, stirring constantly until it lightens in color (about 2 minutes). Distribute the goat cheese evenly over the salmon and set aside to cool slightly. Preheat oven to 375F and butter 6 individual souffle cups. Heat the milk until it's just about ready to boil. Melt the remaining 2 tablespoons of butter, whisk in the flour and cook for 2 minutes stirring constantly. Add the hot milk to the flour mixture stirring to combine. Continue cooking and whisking until the mixture thickens (about 2 minutes). Remove from heat and stir in the chopped dill. Cool slightly for about 5 minutes. Beat the egg whites with the salt until they form stiff peaks. Fold the salmon mixture into the milk mixture. Gently fold half of the egg whites into the salmon mixture. Then gently fold in the rest of the egg whites. Divide evenly among the 6 cups and bake for 20-25 minutes until puffed and golden brown and the centers are set. Serve immediately.