Instructions: Melt half the butter and brush the base and sides of a 230 to 250mm flan dish with it.

Lay the pastry out on the worktop and brush the top sheet with melted butter. Lay a sheet of buttered pastry over the base of the flan dish.

Continue in this way until the dish is lined.

Cover with cling film.

Chill.

Put the salmon in a small roasting tin.

Pour on the milk add the bay leaf.

Put the tin in the centre of the roasting ovenand cook the salmon for 15 to 20 minutes.

Drain reserving the milk.

Skin the salmon remove the bones and flake the flesh.

Melt the remaining butter in a saucepan. Add the flour and the reserved milk stirring well.

Bring to the boil and simmer until thick and smooth.

Off the heat beat in the egg yolks herbs cheese and seasoning.

Whisk the egg whites until softly stiff. Fold them into sauce along with the salmon.

Take the ding film off the pastry case and fill it with the sauce.

Place the flan dish on the floor of the roasting ovenand bake for 25 to 30 minutes until the filling is risen and golden.

Serve warm.

The filling in this rises like a souffle and looks stunning. Serve with new potatoes and baby vegetables.

Serves 6

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