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.
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
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.