Salmon En Croute

While the leek is cooking, grate the lemon zest and finely chop the parsley (stalks and leaves!). Peel off the hot smoked salmon skin (and discard). Pop the salmon in a mixing bowl and separate the flakes with two forks. Add the lemon zest, parsley, wholegrain mustard, a pinch of salt and black pepper and stir together.

Once the leek is soft, add to the salmon mixture and mix together, then stir in the crème fraîche. Taste the mixture (but don't eat it all!) and add more salt and black pepper if you feel it needs it. Unroll the pastry, halve widthways and lay on a piece of baking paper.

Spoon the mixture onto one half of the pastry with a 2cm border around the edge. Dip your finger in water and run it around the edge of the pastry. Fold the other half of the pastry over so the two edges meet. Squeeze the edges together then use a fork to seal them tightly. Use a sharp knife to prick a small hole in the top of the pastry (this lets the steam escape).

Brush the pastry with milk (if you have some, if not don't worry), then sprinkle over half the poppy seeds. Carefully transfer the baking paper and its contents to a baking tray. Pop on the top shelf of your oven and bake until golden brown, 18-22 mins. Meanwhile, slice the avocado in half vertically and twist apart. Remove the stone, scoop out the flesh and chop into 2cm chunks.