Step 1

Preheat oven to 200C. Grease and line a baking tray with baking paper. Place pastry on tray, score a 2cm border and brush all over with egg. Bake for 20 minutes or until golden.

Step 2

Meanwhile, for the pesto, whiz garlic and pine nuts in a food processor. Add herbs and pulse until finely chopped. Add the cheese and oil, then pulse until combined. Season and set aside.

Step 3

Combine lemon slices with onion and capers. Add oil and juice of the remaining half lemon. Season and toss to combine.

Step 4

Lightly press down on the pastry inside the border, then top with creme fraiche, salmon and onion mixture. Cook for 5 minutes or until warmed through. Serve with pesto and dill.