I think that all know how to cook Bechamel sauce, but I will specify not to send you to find him in the bowels of the site or the Internet :) Melt a little butter, add 1 or 2 tbsp flour, as the mixture without removing from heat, add slowly the milk (I always add on the eyes) and stir incessantly, until thickened. That's all. Separately cut the leeks and fry it on slow fire until it becomes transparent and soft.

In Bechamel beat the egg yolks, sliced salmon and toasted leeks.

Separately whisk the protein to the peaks, potseluem it and gently beat in a circular motion in the prepared weight.

It turns out here is the lush dough.

Prepare the molds. I did in individual dessert bowls. Put them in refractory form and put some little oil.

Heat up the oven to 170-200 degrees. Put a spoon our batter into the ramekins, carefully pour hot water into a refractory form, in which they stand, and place it in the oven, so they were prepared in a water bath.

Bake for 10-15 minutes maximum. When removing a soufflé from the oven, do not drain from water and leave the ramekins to stand and cool down a bit. Such a beauty. Serve on a platter right in the molds. Guests praise :)