Cut salmon ham into narrow strips. Brush a gratin dish well with butter and sprinkle with bread crumbs. Melt the light butter in the saucepan. Add the flour all at once and stir to a dumpling. Gradually pour in the cold milk, stirring to combine, until you have a smooth creamy sauce. Allow the sauce to bubble once.
Cut the processed cheese into cubes and let it melt in the sauce. Remove the cheese sauce from the heat.
Separate the eggs. Stir the egg yolks into the now slightly cooled sauce, season with salt, pepper and cayenne pepper.
Beat the egg whites with a pinch of salt until stiff. Fold the snow and the salmon ham into the egg-cheese mixture and fill into the gratin dish on the spot. Place the cheese strips on top in a diamond shape.
Bake the casserole on the middle shelf in the heated oven (160 degrees, gas mark 1) for about 20 minutes until golden brown.
Next, bring to the table on the spot, as it will collapse if left to stand too long.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!