Preheat oven to 350 degrees.
In a blender blend eggs, cream, and salt until just combined and stir in 2 tablespoons chives. In a double boiler or a metal bowl set over a saucepan of barely simmering water (very low heat) cook egg mixture, stirring, until creamy and just cooked through, about 18 to 20 minutes, and season with freshly ground black pepper.
Remove the top of the popovers and place each onto 4 plates and divide egg mixture among the popovers. Top egg with salmon and garnish plates with remaining tablespoon chives.
CLASSIC POPOVERS
(Recipe adapted from back of Wilton Plus 3 Bakeware)
3 large eggs
1 1/2 cups milk
1 tablespoon unsalted butter, melted
1 1/2 cups all purpose flour
1 1/2 teaspoons salt
