Smoked salmon and cream cheese soufflés

Ingredients

• 80 gr butter
• 70 gr flour
• 25 cl milk
• salt
• papper
• 5 eggs
• 2 smoked salmon slices
• 150 gr creamcheese
• fresh dill

Materials

• 6 Ramekins

Preparation

• Melt the butter in a pot. Then, add the flour at once, and stir with a whisk. Add gradually the milk, stirring well, until you get a smooth cream. Take out of the heat, add salt and pepper.
• Add 2 egg yolks and mix well.
  
• Cut the salmon into pieces and chop the dill then ad them with the creamcheese to the preparation.
• Whisk the whites until they get stiff and form peaks, and gently combine them with the mix. Pour this mix into greased ramekins.
  
• Bake 15 min at 350°F (180°C). At the end, leave the oven door open 5 minutes so the souffles don't get flat to quickly.
• There you are, your foie gras souffles are ready!