Separate eggs and whip whites to a soft peak with the juice of 1 lime and a pinch of salt and cracked black pepper.
Gently fold the egg yolk through and combine well.
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.
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.
Serve with lime wedges and a drizzle of kewpie mayonnaise.