Pre-heat the oven to 180ºC. Cut the cabbage into 8 wedges - blanch in boiling salted water for 5 minutes, strain and add to a large bowl. Pour over the olive oil, salt, pepper and white wine and toss.
One at a time, take a sheet of silver foil, 30cm long and place a piece of cabbage onto the foil. Lace over each piece of salmon and add the following: · 1 sprig of rosemary · 4 cherry tomatoes (sliced in half) · 1 clove of garlic (sliced into four pieces) · 3 tbsp of the juices in the bowl – from the cabbage, wine etc (drizzle) · 4 Aoste Chorizo Tapas Balls (finely sliced and placed on top)
Cover with another sheet of foil the same size and double fold all the edges. Place to one side and repeat until all the parcels are made. Take two oven trays, and place each parcel on the trays. Put into the oven and roast for 20 minutes.
Remove from oven and cut the edge of each parcel with some sharp scissors. Retaining the juices, and allow the salmon and cabbage to slide out onto the plate. Serve with boiled potatoes and a wedge of lemon.
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