For the crust:
170g self-raising flour
90g butter or margarine
pinch of salt
Rub ingredients together, adding 1 to 2 tablespoons water until combined. Roll the pastry and place in a greased flan tin.
Preheat the oven to 170 degrees.
For the filling:
210g tin pink salmon
1 large tomato, sliced thinly
black pepper, optional
Drain the salmon well and spread it evenly across the pastry. Cover with tomato slices.
Whisk the eggs with the milk and add the seasoning. Pour into the pastry case.
Bake until the pastry is golden brown and the filling is set and a golden colour, 30 to 40 minutes approximately.