Gruyere Souffle

• 1/3 cup flour
• 1 2/3 cups milk
• 2 tbsp butter, chopped
• 6 None eggs, separated
• 1 1/3 cups grated Gruyere cheese
• 4 oz sliced smoked salmon
• 1 tsp drained baby capers
• 1 tbsp fresh chervil leaves or snipped chives

1. Preheat the oven to 400u0b0F. Grease a 2-quart souffle dish. Place the dish on a baking pan.
2. Place flour in a small stainless steel saucepan. Gradually whisk in the milk, until a smooth paste. Cook on medium heat, whisking constantly, until the mixture boils and thickens. Remove from heat. Stir in the butter. Season.
3. Whisk the egg yolks and cheese into the flour mixture. Transfer to large bowl.
4. Beat the egg whites in a separate bowl with an electric mixer until soft peaks form. Fold the egg whites into the cheese mixture, in 2 batches. Pour the mixture into the prepared dish.
5. Bake for 35-40 mins, or until the souffle is well risen and browned.
6. Meanwhile, arrange the salmon on a serving platter. Top with the capers and the chervil. Serve the souffle straight from the oven with the salmon on the side.

flour, milk, butter, eggs, gruyere cheese, salmon, baby capers, chervil

Taken from recipes-plus.com/api/v2.0/recipes/24448 (may not work)