Smoked Salmon Soufflé With Gingered Salad

Ingredients

• 1 cup Pinot Gris
• 2 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3/4 cup milk
• 4 large eggs, separated
• 1/4 cup cream cheese, softened
• 4 ounces hot-smoked salmon or poached fresh salmon, flaked
• Salt and freshly ground pepper
• Cayenne pepper
• Large pinch of cream of tartar
• 2 1/2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 small shallot, chopped
• 1 tablespoon honey
• 1 1/2 teaspoons finely grated fresh ginger
• 1 teaspoon finely grated orange zest
• 1/2 teaspoon finely grated lemon zest
• 1/2 teaspoon Asian sesame oil
• Mesclun, yellow cherry tomatoes and boiled small red potatoes, for serving

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