This recipe serves 4 for dinner or 6 as a lunch and takes only about 5 minutes to prepare and another 30 to 40 minutes to cook.  It's great hot from the oven or still warm wrapped in foil and taken to a picnic or party - Shirley Bradstock

1 sheet puff pastry
1 x 210g salmon drained
1 x 210g can Emma Sliced Mushrooms, drained
3 eggs
300ml milk or cream
2 spring onions thinly sliced in rings.

Turn the over on to 200C

Line a 21cm pie dish with the pastry.  Whisk the eggs, cream and spring onions together in a mixing bowl.  Stir in the well-drained salmon and mushrooms and pour this mixture into the dish.

Bake for 30 to 40 minutes in the centre of the oven.  Allow to cool slightly before cutting into wedges.  Serve with steamed vegetables or mixed green salad.