Ingredients:
I was short of time so I bought the short crust pastry, but if you have time you can find lots of easy recipes online.

For the mix:
300mL Crème Fraiche
3 Eggs
100g frozen spinach
150g of salmon
1 bunch of fresh dill
Juice of one lemon
Generous pinch of salt and pepper

Method:
Pre-heat your oven for 15 minutes 200C.
Place the short crust pastry on the cake tin of your choice, make a few wholes with a fork and cover with grease proof paper and any type of dry beans before placing it in the oven for 20minutes.
Remove the paper and beans and leave to cook for another 5 minutes.

Cook the spinach removing excess water, cook the salmon in a frying pan, remove the skind and shred the salmon once it has cooled down.

Remove the pastry form the oven and place chunks of spinach and salmon on the pastry.

Mix the eggs, crème fraiche, lemon juice, dill and seasoning and add to the base.

Sprinkle the cheddar on top and return to the over for 30minutes or until golden.

Best eaten warm with a side salad as it is quite rich, but I brought this along to an indoor picnic and it was very well received 