The Villas Fork and Chopsticks

I updated this recipe by changing the filling. It was absolutely delicious and my daughter Megan made me document the recipe here.  Ingredients 1   side of salmon, about 900g, skinned Sea salt Freshly ground black pepper 500   g   shortcrust pastry Plain flour, to dust 1   egg yolk, beaten Filling:  1/2 cup crème friche  1tbsp whole grain mustard Salt and pepper to taste  1/2 cup shredded guyere cheese  Chopped Italian parsley  Dijon Dill Whipped Cream 1   cup   whipping or heavy cream 1   teaspoon  Dijon mustard 1   teaspoon   dill, chopped  ½   teaspoon  kosher salt Directions Step  1 Check the salmon for pin bones, removing any that you find with tweezers. Line a baking tray with a lightly oiled piece of foil. Step  2 Mix the creme friche with mustard, parsley, guyere, and some salt and pepper in a bowl, to make the filling. Step  3 Pat the salmon fillet dry with kitchen pape...