Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Lyndey Milan’s Hot-smoked salmon and asparagus with seaweed butter recipe Food Lyndey Milan’s Hot-smoked salmon and asparagus with seaweed butter recipe Preparation time 10 mins + 2+ hrs in fridge Cooking time 15 mins Serves 4 We recommend a Chardonnay with the salmon and an example from Margaret River’s Driftwood is ideal. Part of their ‘Collection’ range, the Driftwood Chardonnay has loads of peach and citrus varietal depth and just the right amount of classy oak in support. It’s a vibrant and flavoursome pairing. INGREDIENTS 4 x 180g-200g skinless salmon fillets, pin-boned ¼ cup butter 500g mixed mushrooms, sliced 2 cloves garlic, finely chopped 4 green onions (shallots), finely sliced 2 bunches asparagus, ends snapped off Brining mixture 1/3 cup (75g) raw or granulated brown sugar 1/3 cup (40g) sea salt flakes (not fine salt) 1 tsp freshly ground black pepper Zest of half an orange Smoking mixture 2 tbsp lapsang souchong or other black tea leaves (not bags) 3 tbsp jasmine rice 2 tbsp brown sugar 1 tsp coriander seeds, cracked Strips from remaining half orange 3 cinnamon sticks, broken in half Seaweed butter 120g butter, softened 2 tsp seaweed paste METHOD Pat fish dry with kitchen paper. To cure the fish which helps firm the texture and add flavour, mix together all ingredients. Lay out four pieces of plastic wrap. Divide half the brining mixture between the four pieces, lay dry fish on top, sprinkle evenly with remaining cure and wrap up firmly. Let sit for an hour or so, refrigerated if your kitchen is hot, or overnight. Remove from the fridge, rinse off the cure, and pat dry with kitchen paper. Place back in the fridge, uncovered, for a minimum of 1 hour, but preferably longer, up to 4 hours to allow the pellicle to form – after the salt draws out some of the moisture, drying in the fridge the surface forms a sticky, salty layer that keeps the moisture locked in, but also lets in the smoke flavour. Line a wok or large stir-fry pan with two thicknesses of foil. Place smoking mixture on top, mix well and place over high heat. Cover and when it starts to smoke place a greased rack and salmon on top. Ensure there is room for air to circulate, then cover tightly. Wrap foil around the edges if necessary. Smoke for about 6-8 minutes Turn off heat, and leave another 10 minutes for the smoke to infuse. Take wok outside or put underneath exhaust fan to remove lid. Remove salmon and rack with tongs and fold up foil to encase smoking mixture. Put aside to cool before discarding. The salmon may look uncooked but it should be hot, cooked at the edges but pleasantly pink inside. Pop under a hot griller if you want it more cooked and golden. Meanwhile blend the butter and seaweed paste in a processor until smooth. Remove to a sheet of greasproof paper and roll to form a log. Store in the fridge. Melt butter in a large fryingpan over medium high heat, add mushrooms and sauté for 5 minutes or until tender. Add garlic and green onions and cook a minute more. Steam, poach or microwave the asparagus for 2 minutes or until tender crisp. Serve asparagus with salmon, a slice of seaweed butter and mushrooms. Lyndey’s note: Seaweed paste is available in the Japanese section of Asian grocery stores. Food Preparation time 10 mins + 2+ hrs in fridge Cooking time 15 mins Serves 4 SHARE You might also like Food Prosciutto wrapped prawns with a rocket aioli Life Poh Ling Yeow Words by Jackie Macdonald on 8 May 2018 Last time we spoke to Poh Ling Yeow, she was on the verge of launching the second series of her television show, Poh & Co., and had just opened her café, Jamface. This time, we’re catching up with her to talk about her baking book, Poh Bakes 100 Greats. TV presenter, cook, baker, author, artist, café owner – a better cover star for our diversity issue would have been tough to find! Not many people know Poh as a baker, a point she makes in the introduction to her book. But, in actual fact, it was her first great cooking love. So, this book was a long time coming. “I’m really excited about it because I feel like it’s a book I would have written first if I’d had my own way,” she explains. “But everyone knew me for my South-East Asian food, so I had to buy a bit of time and come out as a baker before I could effectively sell a book about baking!” Poh ‘came out’ by opening Jamface, her café in Adelaide’s Central Market at the end of 2015. While Jamface offers other eats, the main attractions are Poh’s great passion – cakes and pastries made from scratch on site. I just don't think I"m out ot impress anyone anymore. I've shed all of that self-consciousness and I literaly cook food I would put on my table at home. - Poh Ling Yeow Childhood inspiration Poh’s love of baking started when she was a child, she explains. “I wasn’t allowed in the kitchen much as a kid, but baking was one thing I was allowed to do because my mum and great aunty Kim deemed it safe.” Poh’s mum, Christina, was also a great source of inspiration. “I grew up watching my mum bake madly all through my childhood,” she recalls. For Christina, home economics was the highlight of her school days, and when they arrived in Australia, she took to baking with gusto. One of the things Christina really instilled in her daughter is the power of persistence. “If she doesn’t get something right,” Poh says, “she’ll just make it every day for five days in a row until she perfects it. I have definitely inherited that obsessiveness to get things right.” While many authentic Malaysian desserts are fried, steamed or frozen, baked treats are common too. One that Poh was particularly fond of growing up was pineapple tarts, the recipe for which features in her book. “They’re a really popular little Malaysian snack with really short crust pastry and a super caramelised jam on top,” she describes. Another of her childhood favourites in the book is coconut love letters. “They always remind me of Chinese New Year. They’re actually really easy to make, with a similar texture to tuille, but a lovely coconutty flavour,” Poh says. The legend of these treats is that young Peranakan women, who weren’t allowed to meet their loves unattended, would write love letters, hide them inside folded biscuits, and throw them over the wall to their boyfriends. Get Poh's easy mixed mushrooms and hazelnut tart recipe here . For more recipes and the full story with Poh, pickup a copy of Selector from all good newsagents, subscribe or look inside your next Wine Selectors delivery. OUT NOW: Poh bakes 100 Greats by Poh Ling Yeow, RRP $39.99. Food Neale White’s pan-roasted Blackmore’s wagyu beef skirt salad with pomegranate, macadamia and herb red slaw A savoury Heathcote Shiraz would be perfect for this dish, but why not do as they did at this lunch and match it with a medium-bodied Grenache .