This recipe was inspired by a number of celebrity chef recipes and menus. Who says you have to eat pork pies all the time when you grow and cook your own?
In a way it is a little like a quiche mix, without the eggs, and can be quite moist. You cannot go wrong with the wonderful mix of salmon and cream, and the chrrse topping simply make these completely wonderful.
Salmon stuffed peppers
It cannot be overemphasised how wonderful these creamy peppers are with a covering of cheese or simply baked breadcrumbs. They work equally well with red or green peppers, but are best when the pepper can stand up on its own.
Cut out the centres of 2 peppers. Steam them for ten minutes or so to soften the flesh, which helps at the baking stage. Steal the edible parts of the 'lids' too.
Cook your salmon, remove the skin and check for bones.
Prepare a grating of cheddar for each pepper to finish.
Very finely chop the edible parts of the ‘lids’ and mix with all the other ingredients.
Combine everything except the cheese.
Stuff the peppers and place on a tray. If they won't stand, make a boat for them with foil.
Add a little cheese to the bottom of the peppers, then stuff with the mixture, finally sprinkle the remaining cheddar on the top.
Bake for 12 - 15 minutes at 180⁰C .
Ingredients
100 g cooked and flaked salmon fillet
50 g breadcrumbs
100 ml double cream
25 g grated
cheddar
Salt and pepper for seasoning
Handful of finely chopped parsley
Serves 2
Salmon stuffed peppers