Sunday Salmon Souffle

Sunday Salmon Souffle

4 eggs, separated
1/2 cup heavy cream
4 tbsp. smoked salmon, slivered fine
1 tbsp. fresh chives, chopped fine
1/2 cup Parmesan cheese, grated
1 tsp. lemon zest
1 tsp. cornstarch
pinch salt
fresh ground pepper to taste

Preheat oven to 350F and lightly butter 6 individual ramekins. Coat inside of ramekin with grated Parmesan cheese and set aside.
Stir together egg yolks, cream, salmon, chives, zest, cornstarch, salt and pepper in mixing bowl.
In separate bowl, beat egg whites with a few drops of lemon juice until form but not dry. Fold egg whites into yolk mixture.
Fill ramekins with souffle mixture and place on baking sheet. Bake for 10 minutes or until fluffy and golden. Serve immediately with a salad and Merlot wine.
For a decadent ending to Sunday Brunch or for an afternoon High Tea try these delicious English scones (or American tea biscuits) with tangy lemon sauce.