Blintzes with salmon soufflé

Ingredients:

For blintzes:
50 g flour
2 eggs
0.75 cup milk

For soufflé:
2 tbsp butter
2 tbsp flour
2 egg yolks and 3 egg whites
0.75 lb hot smoked salmon
1.25 cup milk
1.25 cup whipping cream
0.25 lb ground "Gruyere" cheese
1 shallot onion
2 tbsp ground parmesan cheese
1 bay leaf

Method:

Mix ingredients for blintzes, blend them, and cook blintzes on a small or medium skillet.
Peel and slice onions.
Put fish, milk, onions, and bay leaf in a saucepan.
Bring to boil, turn heating off, and let sit for 7 minutes.
Then, put fish on a plate, and divide into flakes.
Filter milk.
Melt butter in a saucepan, and fry it with flour for 1-2 minutes.
Pour hot milk in the saucepan, stirring thoroughly.
Add egg yolks to the sauce, and blend well with 3 tbsp Gruyere cheese.
Put fish and spices in the sauce.
Whip cold egg whites strongly.
Then, blend whites and sauce until even consistency.
Grease baking shapes with butter.
Pre-heat an oven to 380º F (190 C).
Put blintzes in form with one half of the blintz sticking out the side of form.
Put fish-egg mix in shapes over half of blintz, and cover with second half.
Bring whipping cream to boil, and add the rest of Gruyere cheese and spices.
Pour this mix over the blintzes, sprinkle with parmesan cheese, and bake for about 15 minutes.