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.
Preheat oven to 450 degrees. Spray popover pan with non-stick vegetable oil. In mixing bowl beat eggs slightly. Add remaining ingredients and beat until smooth. Do not overbeat. Fill popover pans 3/4 full. Bake 15 minutes, reduce heat to 325 degrees and bake 25 to 30 minutes or until golden brown. Serve immediately. Variation: For mini popovers, bake in a mini non-stick pan at 400 degrees for 17 minutes. Yield: 6 large or 9 mini popovers;
(Recipe adapted from back of Wilton Plus 3 Bakeware) .
Recipe courtesy of from Gourmet Magazine