A delicate and elegant salmon flan, to serve for a special dinner, Christmas or New Year's Eve. You can prepare the bechamel up to 2 days ahead and just slightly reheat the sauce before using.
You can also bake this flan in a water bath, which makes it turn out softer and moister.
Or, with the same ingredients you can make a soufflé. Separate the eggs and beat the whites to stiff peaks before adding to the mixture as very last ingredients. If making a soufflé, bake it in a water bath.