Three Chimneys: Ham & Haddock Souffle

I made a soufflé. And it rose. Is there anything else I need to say?
I'm very pleased with this. Of course I was worried about making it - after all, soufflés have the reputation for being difficult things, tricky to get right, and liable to end up as pancakes if you get them wrong. But I had to have a go, and I'm glad I did.
After it had turned out, I went and read what McGee (On Food & Cooking) has to say about them. To quote:
"If you manage to get any air into the mix, an inexorable law of nature will raise it in the oven..."
So, no need to be worried about it rising then. Basic physics means it will (when air gets hotter, it takes up more space, so the air bubbles in the soufflé mix will expand and make it rise). Apparently this means they're a lot easier and more resilient than their reputation. Soufflé fallen a bit? Put it back in the oven!
Anyway, I'm sure it's not all quite that easy - it must still be possible for it to go wrong, or they wouldn't have that reputation, would they? However, this one turned out well, and I'll probably try at least one variation in future.