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 smoked salmon souffles

Preparation time
20 Minutes
Cooking time
18-25 Minutes
Serves
6

Being so delicate and refined, the soufflés could easily be overpowered with a wine that’s too rich. We recommend a youthful Semillon like the 2017 Synergy from Andrew Thomas Wines. It’s ripe yet so crisp, with mouth-watering acidity and the classic quinine-like layer so prized in the variety. 
A delicious match!

INGREDIENTS

40g butter
3 green onions (shallots), finely sliced
25g plain flour
300ml milk
100g gruyere cheese, grated
1 tbsp chopped chives or dill
3 large eggs, separated
100g smoked salmon, chopped or smoked salmon off cuts
Zest ½ lemon

To serve
100g smoked salmon
Dill sprigs or chives, to garnish

METHOD

1. Melt butter in a saucepan over medium heat and cook green onions for a few minutes until soft. Whisk in flour and combine. Slowly add milk, whisking until thickened. Whisk in cheese and herbs, season to taste.
2. Heat oven to 200ºC. Butter 6 x 150ml 
(3/4 cup) soufflé dishes. Whisk the egg yolks into the sauce, then the chopped salmon and lemon zest. Whisk the egg whites until firm, then carefully fold half the mixture into the salmon mix. Fold in the remaining egg white. Spoon into the dishes, level off the top with a palate knife and run your finger around in between the soufflé mix and the ramekin.  Place in a baking dish and add enough boiling water to come halfway up the sides 
of the ramekins. Cook  for 18–25 minutes until risen and golden. 
3. Quickly top each with a piece of salmon and a chive or dill sprig. Serve with rocket leaves, if desired.
Lyndey’s Note: You can just cook soufflés for 15 minutes, then refrigerate or freeze. When ready to serve, thaw in fridge, turn out of their dishes, and place on squares of baking paper. Top with a teaspoon each of crème fraîche and bake for 10-15 minutes at 200ºC until the soufflés start to puff up.

Food
Preparation time
20 Minutes
Cooking time
18-25 Minutes
Serves
6

Wine match

Andrew Thomas Synergy Semillon 2017
$21.25
in any 12
$22.50
in any 6
$25.00
each
Price | options
$21.25
in any 12 bottles
Qty

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
Tobie Puttock Gets Healthy
Words by Mark Hughes on 4 Aug 2016
As far as chefs go, Tobie Puttock is far from being on the list that needs to look at his health. He’s always been fairly lean and away from the kitchen is pretty active. Admittedly, over the past years he noticed a slight spreading around his middle, but it didn’t worry him too much. What did motivate him to make a change in his life was love. His wife, Georgia, wanted to get fit, not that she was overweight, but, as Tobie says, “she wanted to achieve a body image that she was happy with.” She hit the gym, was working with a trainer and getting really good results, but then she plateaued. No matter how hard she worked, she couldn’t get over this hump. A meeting with nutritionist Donna Ashton was the key to the change. “She asked Georgia what her diet was,” says Tobie. “When she replied that her husband was a chef, Donna suggested that I go in and have a chat. “I was a bit apprehensive because I thought what we were eating was healthy food. However, Donna showed me that what I thought was healthy and what was needed for weight loss, were two different things. My idea of health food – things like quinoa salad – was heath food, but it was not ‘weight loss food’.” After reading a pile of recipe books penned by dieticians, Tobie realised that while the recipes might be great for weight loss, they were pretty bland and tasteless. So he set himself a personal challenge to create healthy dishes that also taste great. It was a process that reawakened the chef inside him, found him a publishing deal and led to a whole new lifestyle. Sitting down with Donna to devise a weight-loss plan for Georgia, Tobie created three lists – foods that you can’t eat ever, foods you can eat sometimes and foods you can eat as much of as you want. “I started cooking some dishes and, as you do these days, I put a picture of them up on social media. I got a call from Julie Gibbs from Penguin who said, ‘What the hell are you cooking here? I’ve not seen you do this before because you normally do Italian food’ Then she said, ‘Let’s do a book’. Then the fun really started.” A new horizon Tobie had been a chef for almost two decades and had graduated to the point of being a restaurateur. But the hassle of running a business coupled with the pressure of managing people had quashed his creativity in the kitchen. Taking a hiatus from the restaurant game and working on this project gave him back his culinary mojo and opened up doors he’d never considered walking through. “I realised I didn’t have to cook Italian food anymore, I could do whatever I wanted,” says Tobie. “It really took a while to get my head around trying to make things taste good without using heaps of butter and olive oil and without the deep fryer. I haven’t reinvented the wheel, but for me personally, it was a huge learning curve and a big thing to happen in my cooking. “So I found writing this book to be a huge creative process and I really enjoyed it. The most satisfying part was seeing the results for Georgia. She lost 10 kilos of body fat through the writing of the book – she wasn’t big to begin with, but she managed to smash through her plateau.” Don’t mention the word diet There is a saying that dieting is like holding your breath – at some stage you have to let it out to breathe. Tobie affirms his recipes are more lifestyle than diet. “I still love eating chocolate, I still drink beer, but now I do it in moderation,” he says. “All I have done is take dishes that are familiar to us and re-jigged them by lowering the fat and carb levels. “This means that in the book, there are basically no carbs, there is not a potato in the whole book, but there are beautiful sweet potato dishes in there. I tried to make dishes that taste good to try to over-ride the desire for things like potatoes.” As well as healthy recipes that taste great, another important aspect of the book, and his change in eating, is the fact that ingredients are accessible and cheap. “I want people to be able to cook most of the recipes in this book from your local supermarket, so the ingredients are accessible and dishes are easy to make. “I am not trying to get people to give up everything, because the most important thing is to be happy, and happiness comes through balance. But if you cook from this book a few times a week, you are going to get results.” The Chef Gets Healthy by Tobie and Georgia Puttock is out now on Penguin (RRP $39.99).
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories