Soy Salmon and Braised Cabbage Tartlets by Sorted Food
Lee Kum Kee

Soy Salmon and Braised Cabbage Tartlets by Sorted Food

Makes 24
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We teamed up with Sorted Food to make a Christmas party snack with an Asian-inspired twist. These pretty tartlets are filled with fragrant cabbage and cream cheese, nicely topped with flakes of salmon and a few ribbons of carrot. Check out our easy to follow recipe to make your very own.


For the Pastry
500g plain flour
1 tsp salt
220g unsalted butter, chilled and diced
1 large egg yolk
100ml whole milk
For the Pickled Carrot
1 large carrot, sliced into ½ cm ribbons
50g caster sugar
1 tsp salt
For the Cabbage
½ red cabbage, shredded
15g ginger, finely chopped
1 orange
150ml red wine
2 Tbsp white sesame seeds
1 Tbsp black sesame seeds
½ bunch coriander, finely chopped
200g cream cheese
For the Salmon
½ side salmon
3 Tbsp soft light brown sugar


1 Tip the flour, butter and salt into a large mixing bowl. Work the butter into the flour until it resembles breadcrumbs. Add the egg yolk and the milk and mix to a rough dough. Wrap and leave it to rest in the fridge for an hour.
2 Bring the vinegar, sugar and salt to a boil in a small saucepan and pour it over the carrots in a small bowl. Leave it in the fridge to chill completely.
3 Fry the cabbage and ginger in Sesame Wok Oil for 5 minutes, then finely grate in the zest of the orange and squeeze in the juice. Pour in the wine and Soy Sauce, bring it up to a boil then simmer for 45 minutes. Leave to cool then stir in cream cheese. Add most of the coriander and sesame seeds, saving a little of each for garnish
4 Preheat the oven to 190ºC. Roll the dough into 1/2cm sheets, cut out 7cm circles then press them into your tartlet moulds. Pierce the pastry a few times with a knife then place the small squares of baking paper into each tart shell. Weigh them down with some baking beans or dried rice. Bake for 12-15 minutes then carefully lift out the baking beans and leave to cool.
5 Bring the Dark Soy Sauce and brown sugar to a boil and let it bubble away for 8-10 minutes until it becomes a loose syrup. Place the salmon onto a tin foil-lined tray and brush it generously with the soy glaze. Place it under a hot grill for 10-12 minutes, brushing on more glaze every 1-2 minutes, until the outside is dark and sticky.
6 Spoon a small amount of cabbage into each tart shell. Top with a few flakes of salmon and a few ribbons of carrot. Scatter over the reserved sesame seeds and chopped coriander and serve.


1 Makes 24 - You will need 24 tartlet tins (6cm diameter)
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.