Instructions: Preheat oven to 230c/450f/Gas 8.

1 Heat the milk in a shallow pan. Add the cod, salmon and chopped onion.

Leave to simmer for 2-3 minutes. Drain off the milk.

2 Finely chop the dill. Cut out 4 x 15cm/6" pastry circles, rolled out quite thin.

3 Place the fish and onion mixture into a bowl and break up the fish with a fork. Stir in the par-boiled potatoes and 2 tbsp chopped dill. Season the mixture well.

4 Take two 15cm/6" pastry circles and spoon on a little of the fish mixture to one side of the circle.

5 Dampen the edges of the pastry and fold over to cover the mixture. Press the edges together.

6 Make a tiny vent with a knife. Transfer to a greased baking sheet. Brush over a little milk for a glaze. Transfer to the oven and bake for 8-10 minutes.

7 For the Tartare Sauce: Separate the egg. In a mini blender, add the egg yolk, wine vinegar and mustard powder for two minutes until pale.

8 Whisk in the oil continuously and gradually. The mixture will begin to thicken.

9 Finely chop the capers and gherkins. Stir these and the shallot into the sauce. Season to taste.

10 Arrange some salad leaves and a dollop of tartare sauce onto the serving plate. Remove the pasties from the oven and transfer to the serving plate.

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