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Kueh Pie Tee of Salmon Tartare, Yusheng Flavours

By Chef Peter Rollinson

Ingredients 

  • Small Gourmet Kueh Pie Tee Shells: 90 pcs

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​​Kueh Pie Tee (KPT) Filling​​​

  • Tasmanian Atlantic Salmon Fillet (skin removed & diced fine): 600g

  • Large Pomelo (flaked into fine pieces): 1/4
  • Shallots (finely diced): 4
  • White Radish (finely diced): 1 tbsp
  • Carrot (finely diced): 1 tbsp
  • Roasted Peanuts (crushed): 2 tbsp
  • White Sesame Seeds (toasted): 1 tbsp
  • Sesame Oil: 1 tbsp
  • Plum Sauce: 2 tbsp

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​​Garnish​​​​

  • Spring Onion, finely sliced diagonally and vacuumed in iced water to curl: 200g
Directions

  • Mix all KPT filling ingredients together at the last minute.
     

  • Season with salt and white pepper to taste.
     

  • Fill KPT shells with the mixture.
     

  • Garnish with spring onion curls.
     

  • Arrange on serving trays lined with shells or stones to hold in place.

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