Preparation method

• Preheat oven to 200 C.
• Butter 6 small soufflé dishes and line bases with greaseproof paper.
• In saucepan, place butter, flour and milk. Heat until thickened.
• Stir in cream cheese and dill. Remove from heat and beat until incorporated.
• Stir in egg yolks, add salmon and lemon zest.
• Whisk egg whites until stiff, fold into salmon mix.
• Spoon mixture into soufflé dishes.
• Bake in ovenproof dish half filled with cold water, for 15 min until risen and golden.
• Remove from oven and allow to cool. They may sink a little but don’t worry!
• Just before serving, turn soufflés out of dishes, peel off greaseproof paper.
• Place on squares of baking paper and top with crème fraîche.
• Bake at 200 C for 10-15 min, until they start to puff up.
• Remove from oven and top each with a frill of salmon and a dill sprig
• Serve on plate with some rocket.
• Note: Soufflés can be frozen for up to 6 wks. After cooling, leave soufflés in their dishes, wrap in tin foil and place in freezer.