400 g hot-smoked salmon, skinless and boneless
2 leeks
2 tbsp finely chopped dill
4 eggs

300 ml milk
200 ml crème fraîche

finely grated zest of 1 washed, organic lemon
200 ml (80 g) grated Västerbotten cheese
freshly ground black pepper
Butter to grease the dish

Preheat the oven to 225 °C. Cut the salmon into pieces. Make a lengthways incision in the leeks and rinse. Cut into 1 cm thick slices at a slight angle. Boil for 2 minutes in lightly salted water and drain in a colander.

Layer the salmon, leek, and dill in a greased ovenproof dish. Whisk together the eggs, milk, crème fraîche, lemon zest, half of the cheese, and freshly ground pepper. Pour the egg mixture over the salmon. Top with the remaining cheese. Bake for around 30 minutes or until nicely browned and set in the middle. Serve with a little extra melted butter.