On the top rack of the oven, insert two trays, one with the curvature facing up and one facing down, placing a large piece of aluminum foil in the cavity between them. Preheat the oven to 220 °C.
Generously butter portion souffle molds and sprinkle with a tiny bit of bread crumbs.
Peel and finely chop the shallot. Sauté in butter until light yellow. Add the cognac and cook until half done.
Set aside.
Cut the salmon fillet into cubes. Pour the cognac and shallot mixture over it. Set aside to cool for at least half an hour.
In the meantime, cut the broccoli into small roses. Cook in a little salted water or in a strainer over steam until al dente.
Finely grind the salmon in a cutter or possibly with a hand mixer. Stir in cream and egg yolk and season with salt, pepper and a little juice of a lemon.
Whip the egg whites until creamy. Sprinkle the cornflour on top and continue to beat everything together until you have a glossy, snow-white mixture. Fold into the salmon puree. Evenly distribute the broccoli florets over the top, but do not fold them in. Spoon the amount into the molds provided to a finger’s width below the rim. Place them in a larger ovenproof dish and pour enough boiling hot water around them so that they are halfway in the water bath.
Bake the souffles in a 220 °C oven on the second rack from the bottom for 35-40 minutes.
In the inter
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