Hand-selected wines from 500+
Australian wineries delivered to your door!

Alert

The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307
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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories

You might also like

Food
Hanging with Mr Hong
Words by Mark Hughes on 30 Sep 2015
As a teenager, Dan Hong was a bit of a rebel, emulating the ‘gansta’ life from his heroes in hip hop – doing graffiti, partying and earning the ire of the law. These days, he still has that sassy savoir faire air about him, but as the ‘it’ boy of the Sydney dining scene, a genuine Gen Y foodie trail blazer, he’s too important to ignore, but too cool to care. His resume and achievements are as full as a contented diner at one of his restaurants. Stints at Longrain, Tetsuya’s, Bentley and Marque helped him score the Josephine Pignolet Best Young Chef Award at the 2008 SMH Good Food Guide Awards. Hospitality king Justin Hemmes recognised the potential. Seven years later, Dan is executive chef across three of Merivale Group’s hippest restaurants: Mr Wong, Ms G’s and El Loco. He admits though, that he would never have had any of this had it not been for his mother. Mum knows best Dan grew up in the north-western Sydney suburb of Epping while his mum, Angie, worked tirelessly at the family’s Vietnamese restaurants to give Dan and his sisters a private school education. But after he bombed out of high school, Dan admits he didn’t really know what to do. Fortunately, his mum did. She put him to work in her restaurant, got him into a cooking school and then used her contacts to get him an apprenticeship at Longrain. He’s never looked back. “I never really thought about being in the industry when I was in high school because I took it for granted that my mum had this restaurant,” Dan says. “I enjoyed cooking at home and I enjoyed watching cooking shows like Jamie Oliver, so I thought I would give it a crack.” Dan found his true calling in the kitchens of mentors such as Martin Boetz, Brent Savage and Mark Best, learning Asian, fusion and French. But it was when he cooked the food of US trendsetting chef David Chang (Momofuku) at a special function that Dan’s creative juices truly flowed. In Chang, Dan discovered a guy who broke the rules and managed to tap into the main vein of food fashion – fresh, fast and great tasting – fine dining junk food. Hemmes wanted an Aussie version and entrusted Dan and chef Jowett Yu to do the job, and so Ms Gs was born. A Mexican eating excursion for Dan led to the opening of the pop-up style El Loco. Mr Wong is Hemmes’ most expansive (and expensive) restaurant imagining yet, a Sydneysider’s vision of a hip Cantonese eatery located in the suits and briefcase end of Sydney’s CBD. It’s been wildly successful, scoring a host of awards including Best New Restaurant by SMH in 2014, and recently voted as the ninth best restaurant in the country by chefs and restaurateurs in the Australian Financial Review. The accolades confirm the inspired partnership of two great artists. “He (Justin) has this big vision and I just execute the food,” says Dan. “It’s great.” Hong style Whether it’s called refined dude food, or a super fly feast from a Kayne West of the kitchen, Dan hesitates at labelling his style.   “I don’t want to put myself in this pigeon-hole where diners say, ‘I feel I can only go there on a special occasion’. I want people to come to my places and feel like they can eat there every day. They can also come there for that special occasion, but I just want to be the whole package where people feel comfortable eating my food, drinking good wine and having a great time.” Watch our interview with Dan Hong: