1 Mix together the flour, egg, salt and margarine and work to a pliable dough. Wrap in clingfilm or foil and chill for about 1 hour.
2 Cut the salmon into thin strips. Drain the artichokes and cut into thin strips. Put both into a bowl and mix with the yoghurt, egg and horseradish. Season with salt and pepper.
3 Divide the pastry into six pieces and roll each piece out to a circle. Grease six small quiche tins and line with pastry. Fill with the filling and sprinkle with cheese.
4 Bake in an oven preheated to 180°C | 350F | gas 4 for about 25-30 minutes. Serve garnished with herbs.