Help, I've Fallen and Can't Get Up!

SO last night, my Sweet Lady Wife and I are with some friends, and upon learning that I'm going to make a salmon and dill souffle today, I explain that souffles are generally pretty easy and it's almost impossible for them not to rise. Me and my big mouth.

Fallen is probably not technically correct. It sure didn't rise like it normally does. It's not like I've never made a souffle before. I've made a few dozen without a problem. I've made this one before too.

To high up in the oven (There is a fan at the top of this oven)? Did I over beat the eggs? Was I too energetic folding the egg whites in? I dunno.

Time to experiment and figure it out, I guess.