6 tbsp. (3/4 stick) butter, divided
2 lg. shallots or 1/4 onion, finely chopped
2 lg. cloves of garlic, minced
3 tbsp. all-purpose flour
2 c. regular lowfat milk
1 tsp. salt, or to taste
1/4 tsp. white pepper
1/8 tsp. ground mace
1/8 tsp. ground nutmeg
5 egg yolks
7 oz. cooked salmon, fresh or canned, flaked & picked over for bones
6 egg whites, at room temperature

ARTICHOKE AND MUSHROOM FILLING:

1 (15 oz.) can artichoke bottoms, drained
1/2 lb. mushrooms, coarsely chopped
3/4 c. (about 3 oz.) Jack cheese, shredded
2 tbsp. lemon juice
3/4 tsp. dried dillweed, or 1 tbsp. fresh dill, chopped
Fresh dill for garnish (optional)
Lemon wedges for garnish (optional)

To make the souffle roll, grease a 10 1/2 x 15 1/2 x 1 inch jelly roll pan. Line with parchment or wax paper, letting 1 inch extend over each short end. Spray the paper with nonstick vegetable oil cooking spray. Preheat the oven to 400 degrees.

In a medium saucepan, melt 3 tablespoons butter. Stir in shallots or onion and garlic; cook over low heat until soft. Stir in flour. Gradually add milk, whisking constantly over moderate heat until the mixture comes to a boil. Stir in salt, pepper, mace and nutmeg. Measure 1 cup sauce into a medium bowl; cover the remaining sauce with plastic wrap and set aside. Whisk the egg yolks into the 1 cup sauce until well blended. Stir in salmon.

In a large mixing bowl with the electric mixer, beat egg whites until stiff, but not dry, peaks form. Stir a dollop of whites into the salmon mixture; fold in the rest. Spread into the prepared pan. Bake for 15 to 16 minutes or until top is golden and a toothpick inserted in the center comes out clean. Meanwhile, spray a clean dish towel with the nonstick cooking spray. Invert onto towel. Carefully peel off paper. Roll the souffle in the towel, starting at a short end, and cool completely.

TO MAKE THE FILLING: Coarsely chop 4 artichoke bottoms, reserving remainder for garnish. In a medium skillet, melt remaining 3 tablespoons butter. Saute mushrooms and artichokes, stirring occasionally, until all moisture has evaporated. Stir in the reserved sauce, cheese, lemon juice and dill. Unroll the souffle placing a short end in front of you. Spread with the filling, leaving 2 inches free on the side opposite you. Reroll the souffle beginning with the end in front of you. If not serving immediately, wrap the roll in heavy foil.

The souffle roll may be refrigerated or frozen up to two weeks. Defrost at room temperature before serving. Bake loosely covered with foil at 400 degrees for 15 minutes. Garnish platter with artichoke bottoms filled with sprigs of dill and lemon wedges. Slice into 3/4 to 1 inch slices.

Serves 8 to 10.