The Ingredients:

Shortcrust pastry
7oz plain flour
A pinch of cracked sea salt
3.5oz unsalted butter, cold cubed
1 egg yolk
2-3 tbsp cold water

Filling
250ml double cream
4 large organic eggs
20g butter small cubes
Cracked sea salt
Mixed peppercorn
Asparagus
Organic oak smoked salmon

Put flour, salt and butter into food processor and pulse until butter is combined to reach breadcrumb consistency. Then add egg yolk followed by cold water. Combine to dough consistency. Wrap in cling film and place in fridge for 20 mins.

Roll into greased 20inch tin. Put back in fridge for 10mins. Pierce base with fork. Line with baking parchment and ceramic beans. Bake at 200 degrees fan oven for 15-20 mins. Remove baking parchment and beans. Egg wash pastry and place bake in oven for 10 mins.

Blanche asparagus in boiling water for 5 mins and transfer to ice cold water. Break up smoked salmon into small pieces. Place layer smoked salmon on pastry. Cut asparagus spears in half and layer over smoked salmon. Whisk double cream, 4 eggs, 20g butter, cracked salt and mixed pepper. Pour cream filling mix over salmon and asparagus. Place in oven at 180 degrees for 25 mins.
Enjoy.