Salmon Soufflé

Soufflé

• 6 sprigs fresh dill, plus extra to taste
• 1 fresh chilli, deseeded, cut in pieces (optionnel)
• 150 g hot smoked salmon, deboned, skinless, cut in pieces
• 100 g single cream
• 4 egg yolks, from medium eggs
• 2 pinches fine sea salt, plus extra to taste
• 1 pinch ground black pepper, plus extra to taste
• 1 pinch ground nutmeg
• 4 egg whites, from medium eggs
• 1 pinch cream of tartar

Sauce

• 60 g leeks, white part only, sliced
• 20 g extra virgin olive oil
• 150 g white wine
• ½ fish stock cube (for 0.5 l)
• 150 g water
• 1 Tbsp olive oil
• 600 g fresh salmon fillets, skinless
• 100 g unsalted butter, diced
• ½ lemon, juice only