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1
Put the butter, flour and milk in a pan and cook, stirring over the heat until thickened.
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2
Stir in the cheese, in small spoonfuls, and the dill; season to taste, then beat to incorporate.
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3
Preheat oven to 392 degrees F.
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4
Butter 6 (5-1/8 oz) souffle dishes and line the base with parchment paper.
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5
Stir the egg yolks into the sauce, add the chopped salmon and lemon zest.
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6
Whisk the egg whites until stiff, then carefully fold into the salmon mix.
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7
Spoon into the dishes and bake in a bain-marie (a pan half-filled with cold water) for 15 minutes until risen and golden.
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8
Cool: don't worry if they sink!
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9
To freeze, cool completely, then overwrap the dishes with baking paper and foil.
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10
They will keep in the freezer for 6 weeks.
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11
When ready to use, thaw in the fridge for 5 hours.
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12
When ready to serve: very carefully turn the souffles out of their dishes, peel off the lining paper and place on squares of baking paper.
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13
Top with creme fraiche and bake for 10-15 minutes in a 392 degrees F until the souffles start to puff up.
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14
Quickly top each with a frill of salmon and dill sprig.
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15
Serve with some dressed salad leaves.
