Start this recipe by poaching the salmon fillets for 3-4 minutes. Remove from the water, allow to cool and flake into big chunks. Place ¾ of the beaten eggs (Reserve ¼ for glazing)  cream cheese and lemon zest into the bowl of a food processor and blitz together. Transfer into a large bowl and add in the salmon, broccoli, spring onion, fresh chopped herbs and carefully mix together to make the filling. Next, roll out the pastry and use half to cover the base and sides of a flan tin. Spoon in the salmon filling and even out. Brush the sides with a little of the reserved beaten egg and cut the remaining pastry into strips. Cover the top of the tart with the pastry strips in a lattice design. Brush the top with the remaining beaten egg and decorate the top with sesame seeds. Bake in the oven at 200°C for 30-35 minutes until golden brown. Allow to sit for 5 minutes before serving with a side salad.