Smoked Salmon Souffle

Heat the oven to 375 F. Grease a deep 2 quart baking dish. Warm the milk in the microwave for 1-2 minutes (be careful to not let the milk boil all over the place). Melt the butter in a saucepan and stir in the flour. Stir constantly and cook until the mixture begins to brown slightly. Turn the heat to low and whisk in the warmed milk. Cook until very thick. Add some salt and pepper and the smoked salmon. Cool this mixture (that is very much like a basic white sauce) for 10-15 minutes. Mix the egg yolks and add 1 C of the white sauce mixture to them. Make sure that the white sauce mixture is relatively low in temperature so that it does not cook your yolks. Beat the egg whites until they hold stiff peaks. Mix in 1/3 of your whites to lighten the main mixture at this point add the chives. Fold in the remaining whites and pour into the greased baking dish. Cook for 30 minutes and test with a skewer. The skewer should come out slightly moist. If it is very wet cook another 5 minutes. The top should be brown and the sides firm.