Pastry: Weigh and measure the flour into a large mixing bowl. Stir in the dried herbs. Cut the cold butter into small cubes and rub in until it looks like breadcrumbs. Make a well in the centre and stir in the cold water, using a metal fork or knife starting from the centre and working out. Stir until it forms a soft dough. Turn out onto the counter on a little flour. Knead for 30 seconds, wrap in cling film and chill for 30 minutes minimum.
Preheat the oven to 180?, roll out the pastry and lay into the tin. Push into the edges. Place parchments paper and a weight in and bake blind for 20 minutes in total. After 15 minutes, remove the baking beans (weights) and bake for the last 5 minutes. Remove from the oven, trim off the excess and fill.
To make the filling, whisk together the ricotta, cream and eggs. Stir in the smoked paprika and mustard. Season.
Skin and dice the salmon into 1 cm cubes. Half the fresh prawns.
Lay the prawns and salmon onto the pastry case. Sprinkle in the chopped spinach or rocket if using. Pour over the filling. Lay the dill on top. Grate on the parmesan cheese.
Bake for 35 minutes until the filling is barely set. Cool for 30minutes before eating,
Serve with a fresh rocket salad drizzled with a lemon dressing.