Start be frying the garlic, onion, herbs, wine and let it reduce then add the flour and water. Meanwhile, take the skin off the salmon, along with the smoked salmon and chop into chunks and fry. Peel the shell off the egg cut in halve before adding it to the tart to join with the salmon. Mix together and spoon the sauce over the tart. Now spoon blobs of mashed potato all over the salmon. Use a palette knife to spread it evenly over the surface and then make some indentations to form a pattern. Just run the palette knife in lines, pressing it down at 1 inch (2.5 cm) intervals. Sprinkle the 2 cheeses all over the surface of the potato, then place the dish on a baking tray and bake in the oven for 30–40 minutes, or until the surface is golden brown and the sauce underneath is bubbling. Leave the pie to settle for 10 minutes out of the oven while you cook the vegetables to go with it.

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