Soufflé of Goat Cheese
[Smoked Salmon, and Dill]

The classic combination of salmon and dill is rendered even more irresistible when baked with just a hint of goat cheese flavor. Serve piping hot, or let cool and enjoy as a special late-night snack.

Serves 6 to 8.

1/4 cup (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1 cup milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces (1 cup) soft-fresh goat cheese
1/2 cup finely chopped smoked salmon
1/3 cup finely chopped fresh dill
4 eggs

Preheat an oven to 300 degrees F.

Butter a standard (1 1/2-quart) soufflé dish.

In a saucepan over a medium heat, melt the butter. When it begins to foam, whisk in the flour until a paste forms, about 30 seconds. Immediately whisk in 1/4 cup of the milk and reduce the heat to low. Whisking continuously, add the remaining 3/4 cup milk and the salt and pepper. When the sauce has thickened, after about 5 minutes, stir in the goat cheese. Continue to stir until the cheese is completely blended into the sauce, about 1 minute.

Remove the sauce from the heat and stir in the salmon and dill. Allow to cool slightly.

Meanwhile, separate the eggs, putting the yolks in a small bowl and the whites in a large one. Lightly beat the yolks until well blended. Using a whisk or an electric mixer, beat the whites until stiff peeks form.

When the sauce has cooled somewhat, stir in the egg yolks. Then gently fold the cheese sauce into the egg whites just until no white streaks remain. Do not overmix or you will deflate the soufflé. Pour the mixture into the prepared soufflé dish.

Bake until the soufflé is golden brown and nearly doubled in size, 35 to 40 minutes. Remove from the oven and serve immediately.