Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Lyndey Milan’s smoked salmon souffles 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. 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Cart total: xxx 1 case, 12 bottles, 3 accessories Checkout Continue Shopping You might also like Food George Calombaris' Hellenic heart Words by Mark Hughes on 17 Nov 2015 Food Lyndey Milan's Chicken Coconut Curry Recipe Words by Lyndey Milan on 18 Aug 2015 Food Australia’s First Families of Wines: Feast with the Henschkes Words by The Henschke Family on 29 May 2018