Instructions: Butter a large 17x12-inch (43x30 cm)jellyroll pan and line with parchment paper. Butter again and flour lightly.

Melt butter in a large saucepan. Whisk in flour and cook over low heat for 5 minutes until flour smells "cooked" but mixture is not brown.

Whisk in milk and bring to a boil. Cook for a few minutes until thickened, stirring all the while.

In large bowl, beat egg yolks together. Gradually beat in the sauce. Add salt, pepper and cayenne. Mixture should be well seasoned. Cool slightly.

In separate bowl, beat egg whites until light but firm. Do not overbeat.

Stir a little of the whites into egg yolk mixture and then fold the two mixtures together gently.

Spread souffle mixture evenly over prepared pan. Bake in a preheated 400F/200C oven for 15 to 18 minutes, or until golden.

Prepare sauce by combining 1 cup (250 mL) yogurt cheese with mayonnaise and mustard.

Sprinkle souffle with breadcrumbs. Cover with clean tea towel. Invert.

Carefully remove paper. If you like, trim edges and eat them.

Gently spread souffle with yogurt cheese for filling. Arrange slices of salmon on top. Sprinkle with dill. Roll up gently along long side. Transfer to serving platter using tea towel to lift the roulade.

To serve, cut roll into 1-inch (2.5 cm) slices and drizzle each slice with some of the sauce.

A LIGHTER SIDE: use only half the butter, 1% milk and only 3 egg yolks.

NOTES :
8 to 10.

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