Soufflé omelette with hot smoked salmon

Kewpie mayonnaise

• 250 g grapeseed oil
• 2 egg yolks
• 2 tsp apple cider vinegar
• 2 tsp rice wine vinegar
• ½ tsp salt
• ¼ tsp wasabi paste

Omelette

• 30 g kale leaves, stems and ribs removed
• 3 sprigs fresh flat-leaf parsley, leaves only (see Tips)
• 50 g red onion
• 6 eggs, separated
• 1 lime, juice only
• ½ tsp salt
• ½ tsp ground black pepper
• 500 g water
• 150 g hot smoked salmon, cut into pieces or flaked