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1
Preheat oven to 375F (190C) F with oven rack positioned in the lower third position.
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2
Grease 3 (one extra in case your egg whites are extra fluffy!
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3
), 10 ounce ramekins (souffle dishes) and coat generously with bread crumbs.
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4
Tap out any excess bread crumbs.
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5
You can also use a 1 to 1 1/2 quart dish to make one larger souffle.
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6
Mix the cream cheese, smoked salmon, dill weed and a few grindings of black pepper together in a small bowl.
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7
Heat the milk over medium heat in a small pot until steaming but not boiling.
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8
Melt the butter and olive oil in a medium sized pot over medium heat.
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9
Whisk in the flour (to the butter/oil mixture) to create a roux, cooking whisking for about 2 minutes.
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10
Slowly whisk in the hot milk, continue whisking and cooking for 3 or 4 minutes until smooth and thick.
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11
Remove from heat, whisk in the salmon and cream cheese mixture, then whisk in egg yolks one at a time until thoroughly incorporated.
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12
Add the egg whites to an impeccably clean bowl of a stand mixer with a whisk attachment.
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13
Beat at medium speed until foamy then add the salt and increase speed to high, beating until shiny and stiff but not dry.
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14
Using a spatula gently fold in the egg yolk mixture 13 at a time into the egg whites.
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15
Fold until just evenly distributed, do not over fold.
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16
Transfer into the prepared ramekins and place in the oven.
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17
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.
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18
Serve immediately.
