Instructions: Butter souffle dish with 1 teaspoon butter. Sprinkle dish with horseradish as if dusting with flour.

Melt remaining 3 tablespoons butter over low heat. Add flour and cook, stirring frequently, 3 to 5 minutes. Do not let brown. Whisk in milk, stirring constantly. Bring to boil, reduce to simmer and cook until thickened, 3 to 5 minutes. Remove from heat and add egg yolks 1 at a time, stirring well to incorporate after each addition. Stir in salt, pepper, dill and chives.

Put mixture into food processor. Slice salmon into 1/4-inch strips and add to processor. Puree 30 to 45 seconds, stopping periodically to wipe down sides of chamber with spatula. Transfer to large bowl.

Chop tough ends off asparagus and discard. Cut off tips plus 2 inches, then cut remainder of stalks into slices 1/8-inch long. Reserve tips for garnish. Add cut asparagus stalks to salmon mixture and mix to distribute evenly. Beat egg whites to stiff peaks. Fold 1/4 of whites into salmon mixture, then fold in remaining whites.

Spoon gently into souffle dish. Bake until thin metal tester or toothpick comes out clean, 50 minutes. Garnish with asparagus tips and dill and serve immediately with Horseradish Chive Creme Fraiche Sauce.

To make the Horseradish Chive Creme Fraiche Sauce: Whisk cream into creme fraiche. Add chives, dill, horseradish and salt. Serve at room temperature.

This recipe yields 6 to 8 servings.

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