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1
Cover phyllo stack with overlapping sheets of plastic wrap and then a damp kitchen towel.
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2
Melt 4 tablespoons butter.
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3
Arrange 1 phyllo sheet on a work surface and brush with some melted butter.
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4
Arrange another sheet to overlap the first and form a 17-inch square and brush with butter.
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5
Continue layering with remaining 6 sheets and butter.
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6
Drape phyllo stack over a 10-inch tart pan with a removable bottom and fit phyllo into pan.
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7
Crumple overhang against inside edge of rim to create a ragged edge that stands about 1 inch above rim.
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8
Chill shell, loosely covered, until firm, at least 3 hours.
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9
Preheat oven to 375F.
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10
Prick bottom of shell all over with a fork and bake in middle of oven until golden, about 15 minutes.
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11
Cool shell in pan on a rack.
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12
Shell may be made 1 day ahead and kept, covered, at cool room temperature.
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13
In a saucepan melt remaining 1 1/2 tablespoons butter over moderately low heat and whisk in flour.
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14
Cook roux, stirring, 3 minutes and whisk in milk and cream.
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15
Bring mixture to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes.
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16
Season mixture with salt and pepper and cool.
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17
Discard skin and bones from trout and break fish into small pieces.
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18
Separate eggs.
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19
In a food processor pulse together milk mixture, trout, yolks, horseradish, and dill until smooth and transfer to a large bowl.
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20
In another large bowl with an electric mixer beat whites with a pinch salt until they just hold stiff peaks.
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21
Stir one fourth whites into trout mixture to lighten and fold in remaining whites gently but thoroughly.
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22
Pour souffle mixture into shell and run tip of a knife around edge of souffle to aid rising.
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23
Bake souffle on a baking sheet in lower third of oven until puffed and golden brown, about 25 minutes.
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24
Serve souffle immediately.
