Smoked Salmon Cream Cheese Soufflé

Directions

Preheat oven to 375℉ (190℃) F with oven rack positioned in the lower third position. Grease 3 (one extra in case your egg whites are extra fluffy!), 10 ounce ramekins (soufflé dishes) and coat generously with bread crumbs. Tap out any excess bread crumbs. You can also use a 1 to 1½ quart dish to make one larger soufflè.

Mix the cream cheese, smoked salmon, dill weed and a few grindings of black pepper together in a small bowl.

Heat the milk over medium heat in a small pot until steaming but not boiling. Melt the butter and olive oil in a medium sized pot over medium heat.

Whisk in the flour (to the butter/oil mixture) to create a roux, cooking whisking for about 2 minutes.

Slowly whisk in the hot milk, continue whisking and cooking for 3 or 4 minutes until smooth and thick.

Remove from heat, whisk in the salmon and cream cheese mixture, then whisk in egg yolks one at a time until thoroughly incorporated.

Add the egg whites to an impeccably clean bowl of a stand mixer with a whisk attachment. Beat at medium speed until foamy then add the salt and increase speed to high, beating until shiny and stiff but not dry.

Using a spatula gently fold in the egg yolk mixture ⅓ at a time into the egg whites. Fold until just evenly distributed, do not over fold.

Transfer into the prepared ramekins and place in the oven.

Bake until puffed and firm to the touch, about 20 to 25 minutes for 10 ounce dishes or 30 to 35 minutes for a large souffle dish.

Serve immediately.