Salmon and dill soufflé: the easy recipe

Finely chop the salmon. In a saucepan, melt the butter. Once the butter is melted, add the flour all at once and stir quickly with a wooden spoon until the mixture starts to dry out. Gradually add the milk, stirring continuously, until you obtain a thick sauce that nicely coats the back of the spoon (congratulations, you have just made homemade béchamel sauce!).

Let rest for a few minutes off the heat, then add the salmon and dill, then season the mixture with salt and pepper. Separate the egg whites from the yolks: place the egg whites in a mixing bowl, and add the yolks to the pot with the rest of the ingredients.

Using an electric mixer, beat the egg whites until stiff peaks form. Gently fold the egg whites into the mixture in the saucepan using a wooden spoon.

To finish, divide the mixture into 4 ramekins. Bake at 180°C for 30 minutes. Enjoy as soon as they come out of the oven, as the soufflés deflate very quickly!