The Perfect Smoked Salmon and Dill Twice Baked Souffle

It is delicious and I could've eaten 10 of these but I only made two. Next time I will make more and eat them all myself. These ones were filled with smoked salmon and dill and cooked in a bain marie (a roasting ray of water in the oven). They were the perfect accompaniment to the duck I made, yes I made duck and it was delicious. I am now officially a duck fan. Here is the recipe for anyone who wishes to try them at home, more on the duck later...

Twice Baked Souffles:

• 55 g Butter
• 45g Flour
• 290ml Milk
• 3 eggs -separated
• 110g -Smoked Salmon - chopped
• 2 tbsps freshly chopped dill
• salt and freshly ground black pepper
  

For the cream sauce

• 55ml of dry white wine
• 50ml double cream
• 1 tbsp freshly chopped dill
• salt and freshly ground black pepper

1. Preheat the oven to 180degrees
2. Melt the butter and brush the timbale moulds/ramekins (I think you could also use a cupcake tray), allow the butter to set and then brush again
3. Add the flour to the butter left in the saucepan, cook for 1min. Remove from the heat and gradually add the milk, sirring all the time. Retrun to the heat and bring to a boil, sirring continuously, simmer for 1 minute on lower heat. Tip it in a large bowl and let it cool slightly.
4. Add the egg yolks, salmon and dill to the sauce. Season with salt and pepper. 
5. Whisk the egg whies in a separate bowl until peaks form on your beater and then fold into your first mixture. Fold gently so it remains light and fluffy! 
6. Divide the mix to the individual timbales/ramekins (or maybe the cupcake tin - I will ask if this is doable?!) and bake in a bain marie (roasting tin half filled with hot water -which cooks the eggs slowly) for 25min - or until they have puffed up and are brown on top - kinda golden brown like when you are making a cake. 
7. After you remove them from the oven, let them sink down and cool down. Run a knife around the edges and turn hem upside down onto a ovenproof dish (do this while they are still warm-ish)
8. Cover and put them aside until you are ready to serve them. Then when you are you bake them a second time for 15 min to cook them through/warm them up again. 

For the sauce

1. Put the wine into a pan and reduce it by boiling it (you must always boil alcohol when you are cooking with it). Once it has boiled, remove from the heat and add the double cream, dill and salt and pepper. Pour over your souffles or even your duck - it is yummy!