Preheat the oven to 200°C / 400°F / Gas mark 6.
Butter 6 x 150ml soufflé dishes and line the base with baking paper by cutting the paper to fit.
Using a baking tin, fill it with cold water and set aside.
In a pan, add the butter, flour and milk and cook, stirring over the heat until thickened.
Stir in the cheese, in small spoonfuls and the dill; season to taste, then beat to mix.
Stir the egg yolks into the sauce, add the chopped salmon and lemon.
Whisk the egg whites until stiff, then carefully fold into the salmon mix.
Spoon into the dishes and bake in the prepared baking tray for 15 minutes until risen and golden.
Allow to cool and don’t worry if they sink.
To freeze, cool completely, then overwrap the dishes with baking paper and foil.
They will keep in the freezer for 6 weeks.
Thaw for 5 hrs in the fridge.
When ready to serve, very carefully turn the soufflés out of their dishes, peel off the lining paper and place on squares of baking paper.
Top with the crème fraiche and bake for 10-15 minutes at 200°C / 400°F / Gas mark 6 until the soufflés start to puff up.
Serve on their own or with some dressed salad leaves.