Make the pastry by combining the flour, salt and egg in a large mixing bowl and beating together.
Combine the water and lard in saucepan and bring to the boil over a moderate heat. Remove from the heat and stir into the flour dough, mixing well and bringing into a ball. Wrap in clingfilm and allow to rest for 5-10 minutes at room temperature.
Roll a third of the pastry out on a lightly floured surface to ½cm thickness and use to line a 7 inch springform fluted baking dish. Roll the remainder out to a 7 inch round of pastry roughly 1cm thick and reserve to one side. Allow the lined pastry to rest in the tin as it will firm up.
Preheat the oven to 170°C.
Place the salmon, peppercorns and bay leaf in a saucepan and cover with just enough water to submerge the fish. Bring to a simmer over a medium heat and poach for 5-6 minutes until just cooked. Remove from the heat and strain the salmon, discarding the bay leaf and peppercorns as you do. Flake the fish in a bowl, retaining some texture as you do.
Line the base of the pastry with the slices of cooked ham. Top with half of the flaked salmon. Cover the salmon with a thin layer of chard or spinach leaves, then spoon the cooked fish on top, smoothing to an even finish. Arrange another layer of chard or spinach on top then top with the remaining flaked salmon. Sit the prepared round of pastry on top and seal at the edges.
Brush the top with the beaten egg and bake for 45-50 minutes until golden brown and cooked. Remove and allow to cool a little before turning out from the tin and slicing into portions. Serve on plates.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.