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Preheat oven to 200C/180C fan/gas 6 and place a baking sheet inside.
Roll out 600g of pastry to line a 20 x 30cm tin, prick the surface, line with parchment and baking beans, then blind-bake for 15 mins.
Roll out the remaining pastry, create strips, and plait them. Remove the tin from the oven, brush with beaten egg, and place the pastry plaits on the edges. Bake for another 15 minutes.
Cook onions with fennel seeds in butter until soft, then set aside to cool.
Cook asparagus for 5 mins, drain, and set aside. Simmer salmon in milk for 4 mins, then remove and set aside.
Layer onions in the pastry case, and add asparagus and salmon chunks.
Mix cream, eggs, dill, and lemon zest, season, pour into the pastry case, top with cheese, and bake for 45 mins-1 hr until set and golden.
Serve warm or cold with fennel and rocket salad.