Preheat your oven to 220°C. Take the **pastry** out of your fridge. Remove and discard the root and green tops from the **leek**, halve lengthways and then thinly slice into thin half moon shapes. Heat a drizzle of **oil** in a frying pan on medium heat and add the **leek** along with a pinch of **salt** and **black pepper**. Stir together and cook until really soft, 8-10 mins.

While the **leek** is cooking, grate the **lemon zest** and finely chop the **parsley** (**stalks** and **leaves**!). Peel off the **hot smoked salmon** skin (and discard). Pop the **salmon** in a mixing bowl and separate the flakes with two forks. Add the **lemon zest, parsley, wholegrain mustard**, a pinch of **salt** and **black pepper** and stir together.

Once the **leek** is soft, add to the **salmon mixture** and mix together, then stir in the **crème fraîche**. Taste the **mixture** (but don't eat it all!) and add more **salt** and **black pepper** if you feel it needs it. Unroll the **pastry**, halve widthways and lay on a piece of baking paper.

Spoon the **mixture** onto one half of the pastry with a 2cm border around the edge. Dip your finger in water and run it around the edge of the pastry. Fold the other half of the pastry over so the two edges meet. Squeeze the edges together then use a fork to seal them tightly. Use a sharp knife to prick a small hole in the top of the pastry (this lets the steam escape).

Brush the pastry with **milk** (if you have some, if not don't worry), then sprinkle over half the **poppy seeds**. Carefully transfer the baking paper and its contents to a baking tray. Pop on the top shelf of your oven and bake until golden brown, 18-22 mins. Meanwhile, slice the **avocado** in half vertically and twist apart. Remove the stone, scoop out the flesh and chop into 2cm chunks.

Squeeze the **lemon juice** into a another mixing bowl and add the remaining **poppy seeds**, the **honey**, **olive oil** (amount specified in the ingredient list), a pinch of **salt** and **black pepper** and mix together. Just before serving, add the **avocado** and **baby leaves** to the dressing and toss together. When the **salmon en croûte** is cooked, remove from your oven and carefully slice each one into two triangles. Serve with the **salad** on the side and **enjoy!**