Smoked Salmon Souffles

Preheat oven to 180°C. Place six 3/4-cup capacity ramekins or souffle dishes into a roasting pan.

Melt butter in a small saucepan over medium heat. Grease ramekins with some of the melted butter, then coat the insides with breadcrumbs, shaking out any excess. Add flour to remaining butter, stirring until well combined. Cook for 30 seconds or until bubbly. Remove from heat and gradually add milk, stirring constantly. Return to heat and cook, stirring, until mixture thickens and boils. Reduce heat to low and simmer for 1 minute. Remove from heat and stir through cheese and chives. Cool for 5 minutes. Add egg yolks and salmon. Stir until well combined.

Beat egg whites until firm peaks form. Add a quarter of the egg white to salmon mixture and gently stir until combined. Fold remaining egg white into mixture. Spoon into prepared ramekins. Add enough boiling water to come halfway up the sides of ramekins. Bake for 20 minutes or until golden. Stand for 10 minutes.

Line a baking tray with baking paper. Carefully turn souffles out onto prepared tray. Cool. Cover and refrigerate for up to 2 days.

Preheat oven to 180°C. Remove souffles from fridge and bring to room temperature.

Gently pour cream evenly over souffles and sprinkle with parmesan. Bake for 10-15 minutes or until light golden and warmed through. Garnish with chives. Serve with extra salmon.