Salmon, dill and potato tart

Ingredients

For the Pate Brisee:

• 250 g all purpose flour
• 150 g cold unsalted butter, cut into small pieces
• 1 teaspoon fine salt
• 1 medium egg
• 1 tablespoon cold milk

For the Tart Filing:

• 320 g potatoes, whole
• 280 ml pot single cream
• 2 eggs
• 1 medium onion, chopped finely
• 3 tablespoons chopped dill, extra for sprinkling
• Zest 1 lime
• 200 g packed smoked salmon, torn into strips
• Salt and freshly ground black pepper to taste