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 Perfect Match Rutherglen Estates Savagnin 2016 $15.30 in any 12 $16.20 in any 6 $18.00 each Price | options $15.30 in any 12 bottles Qty Add to cart Eagles Rest Semillon 2011 $17.00 in any 12 $18.00 in any 6 $20.00 each Price | options $17.00 in any 12 bottles Qty Add to cart Tulloch Vineyard Selection Chardonnay 2017 $17.00 in any 12 $18.00 in any 6 $20.00 each Price | options $17.00 in any 12 bottles Qty Add to cart First Creek Botanica Chardonnay 2017 $17.45 in any 12 $18.45 in any 6 $20.50 each Price | options $17.45 in any 12 bottles Qty Add to cart West Cape Howe Vermentino 2017 $18.70 in any 12 $19.80 in any 6 $22.00 each Price | options $18.70 in any 12 bottles Qty Add to cart Sam Miranda Arneis 2017 $18.70 in any 12 $19.80 in any 6 $22.00 each Price | options $18.70 in any 12 bottles Qty Add to cart Woodvale Great Northern Semillon 2017 $21.25 in any 12 $22.50 in any 6 $25.00 each Price | options $21.25 in any 12 bottles Qty Add to cart Allegiance Wines Alumni Riesling 2018 $21.25 in any 12 $22.50 in any 6 $25.00 each Price | options $21.25 in any 12 bottles Qty Add to cart Sticks Pinot Noir 2018 $21.25 in any 12 $22.50 in any 6 $25.00 each Price | options $21.25 in any 12 bottles Qty Add to cart First Creek Rosé 2018 $21.25 in any 12 $22.50 in any 6 $25.00 each Price | options $21.25 in any 12 bottles Qty Add to cart Rochford R Sauvignon Blanc 2017 $22.95 in any 12 $24.30 in any 6 $27.00 each Price | options $22.95 in any 12 bottles Qty Add to cart Phil Ryan Chardonnay 2018 $23.80 in any 12 $25.20 in any 6 $28.00 each Price | options $23.80 in any 12 bottles Qty Add to cart Dobler Chardonnay 2013 $23.80 in any 12 $25.20 in any 6 $28.00 each Price | options $23.80 in any 12 bottles Qty Add to cart Brokenwood Umpires Chardonnay 2017 $23.80 in any 12 $25.20 in any 6 $28.00 each Price | options $23.80 in any 12 bottles Qty Add to cart Josef Chromy Fumé Blanc 2017 $23.80 in any 12 $25.20 in any 6 $28.00 each Price | options $23.80 in any 12 bottles Qty Add to cart Irvine The Estate Chardonnay 2017 $25.50 in any 12 $27.00 in any 6 $30.00 each Price | options $25.50 in any 12 bottles Qty Add to cart Dark Horse The Buck Semillon 2016 $25.50 in any 12 $27.00 in any 6 $30.00 each Price | options $25.50 in any 12 bottles Qty Add to cart Peos Estate Four Kings Pinot Noir 2018 $25.50 in any 12 $27.00 in any 6 $30.00 each Price | options $25.50 in any 12 bottles Qty Add to cart Mosquito Hill Pinot Noir 2015 $26.35 in any 12 $27.90 in any 6 $31.00 each Price | options $26.35 in any 12 bottles Qty Add to cart Catherine Vale Semillon 2005 $29.75 in any 12 $31.50 in any 6 $35.00 each Price | options $29.75 in any 12 bottles Qty Add to cart Two Blues Sauvignon Blanc 2014 1 case has been added to your cart. Cart total: xxx 1 case, 12 bottles, 3 accessories Checkout Continue Shopping You might also like Food Curtis Stone’s grilled 80 day dry-aged ribeye with creamed corn and charred scallions Words by Curtis Stone on 1 May 2017 Food Seasonal Salad Words by Libby Travers on 3 Sep 2018 Ignore the importance of salad leaves at your peril. They’ve been known to make or break many a meal. I prefer to eat my salad as the French do, that is, after the main course, before the cheese, with my fingers. There is something entirely visceral about picking up the delicate leaves one by one, in appreciation of the careful attention that has come before. The metallic tines of a fork appear to me the quickest way to erode that joy. With such simple pleasures, it is always a game of the finest details. Your choice first hangs on their freshness, as there is nothing more depressing than a bowl of wilting leaves. Once you have sought out the best-looking specimens at the market, you can start making more exciting decisions: are you looking for crunch or delicacy; bitterness, citrus or peppery notes; a creamy sauce or simple vinaigrette? Remember, these leaves are often the vehicle for other flavours and, just as it is with wine, this is a game of matching weight for weight, in this case leaves to the dressing. The crisp form of cos and iceberg will hold up against a creamy sauce; while more delicate leaves and fresh herbs will make better friends with a gentle vinaigrette, something agrodolce with a balance of sweet and sharp; leaves from the chicory family (endive and radicchio) have an innate bitterness and pair well with an anchoïade or even blue cheese and nuts; while peppery rocket loves the salty bite of a little parmesan. Once home, your leaves need a gentle touch – this is a task for a lover, not a warrior. Salad leaves must be diligently picked, carefully washed (and dried), and dressed at the very last minute, with just enough dressing to kiss the leaves, not drown them. It is only then you’ll have a salad worth its own place at the table! Beyond the salad bowl, there is a bounty of beautiful leaves that love a little time in the frying pan. Cos, braised with the sweet spring peas and bacon is a favourite served with chicken; while endive can be cut in half and allowed to caramelise in a hot pan with a little butter and lemon juice, the cooking will help mellow the bitterness – it is brilliant with game. Wilted greens can also take a starring role in a meal. All along the Mediterranean, the tradition of seeking the wild leaves and herbs that grow in the hills and quickly cooking them has led to beautiful pastas, egg dishes and pies. We have our very own, largely underrated, native spinach found in the sandy soil along the coastline known as warrigal greens. These leaves require blanching or light cooking to remove a poisonous compound (only dangerous in large quantities, but best avoided!). Once blanched, they have a delicate flavour and texture, and can be used in a wild weed pie or omelette to great success. In a restaurant kitchen, working through the large boxes of leaves is often a task assigned to the apprentices. They must carefully check each leaf for damage and bugs before thoroughly washing them. It must be done each day and can take hours. I recall pointing out to a friend of mine, the head chef at one such kitchen, that this must become a little tiresome. He (correctly) chastised me, explaining that while the leaves may not seem exciting, one bruised leaf would show they didn’t care, one bug would ruin an entire meal, one grain of dirt would ruin the mouthful. The lesson is in the detail, as is the reward. Select and store Seek out beautiful, fresh salad leaves. Pick through them carefully before washing them in cold water – a little soak will also help to revive tired leaves. A salad spinner is an important friend here, as moisture will repel oil. An alternative is to lay the leaves out on a dry tea-towel and pat them dry. Salad leaves love Extra virgin olive oil, vinegar, onion, cream, cheese, nuts, honey, garlic, mustard, salt, pepper, lemon, herbs, radish, egg. Great salad recipes to try by Lyndey Milan: Tuna and quinoa poke bowl Crisp pork belly with Asian salad Burrata spring salad Spiced chicken with blood orange and date salad Food Lyndey Milan's vegetable terrine Words by Lyndey Milan on 15 Sep 2017 Wine match: Bright, lively and full of intense tropical fruit flavours, cool climate Sauvignon Blanc that features the variety’s defining herbaceous notes makes it a natural match for vegetable based dishes. Plus, the energetic acidity is the perfect foil for the ricotta based filling. An elegant, complex Chardonnay with savoury French oak spice will also complement the cheese and vegetables in the terrine.