Coarsely chop the lemongrass bulb. Remove the seeds and chop the chilli pepper. Clean the mussels and open them over high heat in a casserole dish with the white wine, lemongrass and chilli pepper.
Steam the salmon for 8 minutes. Shell the mussels, reduce their cooking juices by half and strain it. Whisk the eggs in a bowl, add the coconut milk and the mussel juice.
Sprinkle the worktop with fennel seeds and a little flour. Spread the shortcrust pastry 3 mm thick on top, turning it over so that the grains are well embedded in it. Line a buttered rectangular tart mould of about 30x20 cm with the pastry.
Spread the crumbled salmon and mussels over the pie crust. Pour over the coconut milk mixture. Bake for 30 to 35 minutes in a preheated oven at 200°C.
Tip: You can replace the chilli pepper with 1 tbsp. chopped fresh ginger or 1 tsp. curry powder.
A good salad: a cucumber raita to soothe the heat of the chilli pepper: mix 1 seeded and thinly sliced cucumber with velvety plain yoghurt, salt and pepper.