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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
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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
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