Italian Fish Recipes - Salmon and Pepper Pie (Pasticcio di Salmone e Peperoni) Recipe

• 225 g/8 oz short crust pastry (basic pie crust)

• 150 ml/2/3 cup double (heavy) cream or crème fraiche

• 3 eggs, beaten

• Salt and freshly ground black pepper

• 100 g/4 oz salmon fillet

• 1 bay leaf

• 1 sprig of rosemary

• 2 lemon slices

• 2 red (bell) peppers, sliced thinly

• A few parsley sprigs, to garnish

Method:

1. Roll out the pastry and use to line a 25 cm/10 in pizza tin (pan).

2. Trim round the edge and turn the edge of the pastry under so that it is thicker around the edge. Prick the base lightly with a fork and chill for 15 minutes.

3. Beat together the cream or crème fraiche with the eggs and season with the salt and pepper.

4. Place the salmon in a saucepan with the bay leaf, rosemary and lemon slices. Season with the salt and pepper and bring to the boil.

5. Simmer gently for 5 minutes and allow to cool for 5 minutes. Break the salmon into flakes, discarding the skin and bones.

6. Arrange the sliced peppers and salmon over the top of the pastry, pour over the egg mixture.

7. Bake in a preheated oven at 190°C/375°F/gas mark 5 for 35 minutes until the pastry is cooked and the egg mixture is brown and set. Garnish with parsley and serve.