Cook the broccoli in lots of boiling
water until tender. Drain and rinse in
cold water until cool. Drain well and
set aside. In a mini chopper or food
processor, blitz the watercress and
crème fraîche with some seasoning.
Heat oven to 200C/180C fan/gas 6.
Unroll the pastry sheets. Place one on a
baking sheet. Cut out a 2cm-wide border
from the second sheet, like a picture
frame, and stick this onto the first sheet
with some of the beaten egg. Prick the
base all over with a fork. Bake for 10 mins
Cut remaining pastry into 2cm wide
strips. Spread on the crème fraîche,
scatter with the flaked salmon, broccoli
and seasoning, and top with the strips of
pastry to make a lattice.
Brush with beaten egg and cook for
20-25 mins until pastry is golden and
cooked through and the filling is hot.
Serve with green beans.