Huon Hot Smoked Salmon Souffle Omelette


  • 150g 150g Huon Premium Wood Roasted Salmon, roughly crumbled
  • 6 Large free-range eggs, separated
  • 1/2 Cup Green olives, sliced
  • 1 Large red onion sliced
  • 1 Cup Flat leaf parsley or basil leaves
  • 2 Cups Baby kale
  • Kewpie mayonnaise


  1. 1
    Separate eggs and whip whites to a soft peak with the juice of 1 lime and a pinch of salt and cracked black pepper.
  2. 2
    Gently fold the egg yolk through and combine well.
  3. 3
    Pour egg mixture into a large well-oiled or non-stick fry pan. Cook on top of the stove for 1-2 minutes on a medium heat.
  4. 4
    Liberally scatter the Huon Premium Wood Roasted Salmon, baby spinach, sliced olives, parsley, and red onion over the top. Bake in a hot oven for 15 minutes or until the souffle eggs are firm.
  5. 5
    Serve with lime wedges and a drizzle of kewpie mayonnaise.