Grease four individual souffle dishes (one cup capacity) and dust with flour
Set aside
Cook potato in boiling water until tender
Drain
Mash until very smooth
Transfer to a mixing bowl to cool
Beat in egg yolks
Add cheeses and salmon, mixing well
Season to taste with salt and pepper
Whisk the egg whites until they hold firm peaks
Fold into the potato mixture with a metal spoon until fully incorporated
Spoon the potato mixture into the prepared souffle dishes
Bake in preheated 220C oven for 30 minutes or until golden and set
Serve warm with a salad