2 tablespoons butter plus extra for greasing
1 tablespoon all-purpose flour
2/3 cup milk
3 ounces dolcelatte cheese, cut into small cubes
3 sun-dried tomatoes, finely chopped
6 ounces salmon fillet, skinned and cut into small cubes
3 ounces tagliatelle
salt and pepper
3 eggs, separated
pinch cayenne pepper

Grease a 5 1/2-cup soufflé dish. Preheat the oven to 375°F.

Melt the butter, stir in the flour and gradually add the milk. Bring to a boil, stirring constantly until the sauce is smooth. Transfer to a bowl. Stir in the cheese, sun-dried tomatoes and salmon.

Break the pasta into roughly 2-inch pieces. Cook in a large pan of salted water for about two-thirds of the time given on the packages. Drain and add to the bowl. Mix well and leave for 5 minutes to cool slightly.

Beat the egg yolks together. Add to the bowl and mix together. Season with salt and pepper and cayenne. Beat the egg whites until stiff. Fold into the mixture, then spoon it into the prepared soufflé dish. Bake for 30-35 minutes. Serve immediately.

SERVES 4

Dolcelatte cheese
[dol-chay-LAHT-tay]
Dolcelatte cheese, also called Gorgonzola dolce, is a soft, mild, blue-veined cheese. It can be difficult to find in general grocery stores, so check specialty cheese and wine shops.

tagliatelle
[tah-lyuh-TEHL-ee]
Long, thin, flat strips of pasta about 1/4 inch wide. "Tagliatelle" is the name used in northern Italy for fettuccine.