Hot-smoked salmon soufflé omelette

Method

1. Preheat the grill to medium. Whisk the egg yolks in a bowl with the cream, salmon and chives, then season well with a little salt and plenty of black pepper. In a clean bowl, whisk the egg whites until they form soft peaks.
2. Heat the butter in a non-stick frying pan (approximately 20cm across the base) over a medium-high heat until foaming. Carefully fold the egg whites into the yolks, then quickly spoon into the frying pan and shake gently to spread over the bottom.
3. Sprinkle the Parmesan over the omelette and cook for 1 minute. Loosen the edges with a palette knife, then pop the pan under the grill for 1 minute to set the top.
4. Run a palette knife again around the edge of the pan, then slide the omelette on to a warmed plate, folding in half as you do so. Serve with a watercress salad, if you like.