Sieve the flour into a bowl and add the 75 grams of butter (that is cubed) and run your fingers through the flour and butter in the bowl to make bread crumbs.

Add the water and the egg yolks and mix well until doughy. if it gets sticky add a little bit of flour and not too much.

wrap the pastry in cling film and put in fridge for 30 min. preheat oven 190°c (375°f/gas 5).

Prepare the Flan tin by spreading butter in it so the pastry won't stick.

As,you take the dough out of the fridge and unwrap the cling film. A turn out on a floured surface and knead it briefly. roll out the pastry and line a 9inch deep Flan. Press the dough on the sides and prick the base of the pastry and line with greaseproof paper and baking beans. Bake blind for 12 min then remove the paper and beans and bake for 10 min or bake until lightly gold.

heat a large frying pan and dry fry the onions Spinach and salmon for 3 - 6 min.

whisk the four eggs together, creme faiche, milk and pepper.

Add the salmon mixture from frying pan into the pastry as it's done cooking. Then add the grated cheese and the egg mix at end.

Put in oven for 25 - 30 min and allow to set and it's ready.