1. Preheat the oven to 180°C (160°C for a rotary oven).
2. Roll out the puff pastry or broken pastry into a 24cm diameter tart tin, pressing the edges well. Prick the bottom with a fork to prevent the pastry from swelling during cooking. Book in advance.
3. Heat the olive oil in a frying pan over medium heat. Add the chopped shallots and stir again until translucent.
4. If you are using fresh salmon, cook it in the shallot pan for about 5 minutes, until cooked through. If you are using smoked salmon, it is ready to use as is. Spread salmon (fresh or smoked) on the bottom of the pie.
5. In a bowl, mix together the eggs, sour cream and milk. Season with salt, pepper and chives if using.
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