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4 tablespoons (48 g) butter or margarine
1/2 cup (110 g) finely chopped onion
4 tablespoons (48 g) flour
1 cup (240 ml) milk
1/2 teaspoon (2 g) salt (optional, smoked salmon is salty)
dash of cayenne pepper or more to taste
1/2 lb. (1/4 kg) grated cheese - Mozzarella or Swiss
6 egg whites
6 egg yolks
1 1/2 teaspoon (7-8 ml) lemon juice (optional)
2 cups (450 g) flaked, smoked salmon or the equivalent of canned salmon
1/2 to 3/4 cup (110-170 g) finely chopped fresh dill or substitute 3 tablespoons (36 g) dry
Preheat the oven to 300 degrees F (135 degrees C).
Melt the butter. Saute the finely chopped onion until soft, but not brown. Blend in the flour with a spoon or whisk to make a smooth paste. Blend in the milk a little at a time to keep the sauce smooth, then cook over low heat, stirring constantly, until thick. Off the heat, add the cayenne pepper, the salt if necessary, and the grated cheese. Stir until the cheese melts and the sauce is smooth. Let it cool slightly while you prepare the eggs.
Beat the egg whites in a bowl with a whisk or rotary beater until they form stiff, unwavering peaks on the beater when it is lifted out of the bowl.
In a separate bowl, beat the egg yolks until thick and lemon colored. Add the lemon juice. Stir a spoonful of the cheese sauce mixture into the egg yolk mix. Then blend the egg yolk mix into the cheese sauce. Add the flaked salmon and the finely chopped dill. Blend thoroughly.
Slowly pour the sauce mixture into the beaten egg whites. Fold together thoroughly with a rubber spatula until no white streaks remain. Don't overfold.
Pour mixture into an ungreased 2 quart (2 liter) soufflé dish or casserole. For a top hat effect, trace a circle in the top of the mixture. Bake undisturbed in a slow 300 degrees F (135 degrees C) for 1 hour and 15 minutes until it has puffed and is lightly brown on top, or until a knife inserted in the center comes out clean.
Break apart into servings with two forks, starting in the middle of the soufflé.
My mother's recipe used tinned salmon; that's all that was available in Kansas in the 50's. The smoked salmon makes the soufflé much better!
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