Preheat the oven to 200C/390F/Gas 6.
For the choux pastry, heat the butter and water in a pan until the butter melts. Remove from the heat and whisk in the flour until well combined.
Beat in the eggs, one at a time, then stir in the salt.
Transfer the mixture to a piping bag and set aside to cool for 5-10 minutes.
Pipe a solid 20cm circle onto a baking tray lined with greaseproof paper and pipe another circle on top.
Transfer to the oven to bake for 30-40 minutes, or until golden-brown and firm and the centre is completely cooked.
Remove from the oven and set aside to cool, then slice the pastry in half horizontally.
For the smoked haddock and salmon filling, mix all the ingredients except the smoked haddock together in a bowl until well combined.
Spread this mixture into one of the pastry circles and top with the smoked haddock flakes. Sit the remaining pastry circle on top.
To serve, slice the smoked haddock and salmon choux pastry into pieces with the green salad spooned alongside.
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