Smoked Salmon Soufflé With Gingered Salad

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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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