Preheat the oven to 200°C/gas mark 6

Blend all the ingredients for the rye crust to a rubble in a food processor or use your hands (you may not need all the water). Flatten into a circle, wrap in clingfilm and rest for 30 minutes in the fridge

Grease a 23cm fluted tart case with a removable base. Roll the rested pastry out to 5mm thick, then use it to line the case leaving at least 2cm overhang. Place a sheet of tin foil over the pastry base, then fill with baking beans and bake for 15 minutes

Remove the foil and beans, then glaze the inside of the tart case with the beaten egg and bake for 7 more minutes. This will form a seal meaning your pastry won’t go soggy when you add the filling

At the same time, place the salmon fillets on a sheet of greaseproof and season with salt and pepper. Add the dill stalks and lemon slice and then fold up the paper around the fish to create a parcel. Place in the oven and bake for 15 minutes, then take out and leave to cool

Turn the oven down to 180°C/gas mark 4

Use a small serrated knife to trim and neaten the edges of pastry case then place the case (still in the metal tart ring) onto a flat oven tray

Place the eggs, milk and sour cream into a jug and beat together, then season with salt and pepper. Roughly chop the dill fronds and add them to the egg mixture along with the lemon zest

Flake the cooled salmon and scatter in the bottom of the tart case, then pour in three-quarters of the quiche filling. Carefully transfer the tray to the oven, then pour in the rest of the mixture so you don’t spill it whilst carrying to the oven

Bake for 30–35 minutes. Serve at room temperature