Grease six individual ramekins with butter. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
Heat the butter, flour and cream in a saucepan over a medium-low heat. Cook, stirring often, for 3-5 minutes until thickened. Gradually stir in the cream cheese, Parmesan, paprika and dill and beat to combine. Season with salt and pepper.
Stir the egg yolks, chopped salmon and lemon zest into the sauce.
Whisk the egg whites until stiff, then carefully fold into the salmon mix. Spoon into the ramekins and place into a baking dish. Add enough warm water to the tray so it comes halfway up the sides of the dishes.
Bake for 15 minutes until the soufflés have risen and the tops are golden brown.
Once cooled, turn the soufflés out of the ramekins onto heatproof serving dishes. Bake for another ten minutes until puffed. Serve with a dollop of sour cream, a slice of smoked salmon and a sprinkling of dill.