Individual Chilled Salmon Souffles

3 tablespoons [45 mL] unsalted butter

2 shallots, very finely minced

1⁄3 cup [80 mL] all-purpose flour

2 cups [480 mL] half-and-half, at room temperature

3 large eggs, separated

2 tablespoons [30 mL] (2 packages) unflavored gelatin

3 tablespoons [45 mL] fresh lemon juice

11⁄4 pounds [560 g] cooked salmon, flaked

1 ounce [30 g] Scottish smoked salmon or Nova-style lox or gravlox, finely diced

2⁄3 cup [160 mL] heavy cream

1 tablespoon [15 mL] Drambuie liqueur

Liberal pinch of cayenne

Liberal pinch of ground mace

Salt and white pepper to taste

Sliced cucumber, for garnish

Lemon slices, for garnish

Prepare eight 1⁄2-cup [120-mL] miniature soufflé cups with a 2-inch [5-cm] parchment collar extending above the rims.
Melt the butter in a skillet over medium heat and sauté the shallots until soft. Sprinkle the flour over the mixture, stirring well to incorporate. Slowly whisk in the half-and-half and bring to a simmer while stirring.
Temper the egg yolks in 1⁄2 cup [120 mL] of the hot sauce. Add the egg yolk mixture back into the sauce, whisking to incorporate. Allow the sauce to thicken (do not boil), remove from the heat, and allow to cool slightly.
Dissolve the gelatin in the lemon juice, allowing it to absorb the liquid, swell, and soften. Stir this into the sauce. Add the flaked salmon, smoked salmon, cream, Drambuie, cayenne, and mace. Season to taste with salt and white pepper.
Whip the egg whites to form stiff peaks. Whisk a small portion of the beaten egg whites into the soufflé mixture to lighten it. Gently fold in the remainder of the egg whites. Pour 3⁄4 cup [180 mL] of this mixture into each prepared soufflé cup. The filling should rise about 1 inch [2.5 cm] above the rim of the dish. Cover the top with plastic film and chill thoroughly.
Carefully remove the plastic film and the parchment collar from each soufflé dish. Place one slice of the cold soufflé on a chilled salad plate. Garnish with the cucumber and lemon slices. Serve chilled.