- 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
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.