I found a recipe for a cheese soufflé for two made in 8 oz ramekins which my husband and I enjoyed.  When I found a salmon soufflé recipe for four I  adapted it for two and it was really good.  Click here for the original recipe.   Below is my adapted recipe for two.

Ingredients:

4 1/2 tsp of butter
4 1/2 tsp of flour
1/2 cup 2% milk (or milk of your choice)
2 eggs, separated, beat egg yolks in a small bowl and put egg whites in mixing bowl.  
8 oz. can of salmon, break up and remove large bones or crush them well
1 Tbsp. fresh parsley  and 1 Tbsp fresh chives (or dill)
1/4 tsp of salt and 1/4 tsp of pepper

Directions:

Preheat oven to 350 degrees.  
In a saucepan, melt the butter and then whisk in flour until smooth.
Gradually add milk while stirring and bring just to boil over medium heat; cook and stir for 1-2 minutes or until thickened.
Remove from the heat.  Stir  a small amount of the hot mixture into the beaten yolks; return all to the pan, stirring constantly.  Cool slightly.
Stir in salmon, herbs, and seasoning until well-blended.
Beat egg whites until stiff peaks form and fold into egg yolk and salmon mixture.
Pour into two ungreased 8-oz. ramekins or custard cups.  
Bake 20-25 minutes or until the tops are puffed and centers appear set.  Serve immediately.