Place the salmon fillets skin down in a small pan.
Cover with cold water.
Bring to the boil, turn over and when it boils again take off the heat, cover and leave to cool.
At this stage the salmon fillets can be stored for up to a day in the fridge.
Onions and garlic
Melt the butter.
Saute the chopped shallots for 3 minutes.
Add the spring onions and garlic.
Continue to cook on medium heat for 2 minutes stirring.
Remove to a large bowl.
Remove the stalks and separate the broccoli head into tiny florets.
Steam for 6 minutes.
Add to the bowl with the onion and garlic mixture
Discard the skin from the poached salmon fillets.
Flake and add to the broccoli and onion mixture.
Season with 1 tsp salt and some black pepper.
Preheat the oven to 200 degrees C.
Roll the pastry to fit a 20cm square baking dish or similar.
Trim the edges and use the trimmings to form strips of pastry to use on top.
Bake blind for 10 minutes: this is achieved by placing a piece of grease-proof paper on top of the pastry and weighing it with a packet of dried chick peas of beans (which you can then stored in a jar and reuse).
Remove the peas and paper.
Store the peas and reserve the paper.
Soften the cream cheese by mixing gently with a fork.
Add the cream and continue to stir briefly.
Add the eggs one at a time taking care to stir fully each one before adding the next one.
Sprinkle with 1 tsp salt and keep mixing.
Add the lemon juice and mix.
Spread the broccoli, salmon, onion and garlic mixture over the pastry base.
Pour over the custard.
Arrange the strips of pastry on top.
Brush with some milk.
Bake for 25 minutes.
Now cover with the grease-proof paper you used earlier.
Continue cooking for 10-15 minutes.
By now the top has risen and evenly browned.
Towards the end check if the custard is ready : stick a skewer in. It will come out clean or nearly clean.