Smoked salmon souffle

So, I have previously tried to make a roux and failed miserably.  I was concerned when I read that this recipe started with a roux and then turned into a souffle - something that I find hard, and then something that most people find hard!  I have seriously ruined a saucepan before making a roux, yet G was still kind enough to let me use his good saucepan, and success!  It came together just beautifully.

Then I tipped in the other ingredients, baked once in a water bath, cooled (in the freezer to make it go faster) and then baked again.  It rose! Twice!

After the first bake:

Then after the second: