(for 3 as a main course, 6 as a starter)
To cook you will need an oven proof dish of at least 2 litres capacity.
Preheat the oven to 180C, 350F, Gas 4

2 Shallots finely chopped
300ml (11 fl.oz.) milk or Fish Stock
90g ( 3 oz.) Butter
90g (3 oz.) Flour
1 bunch Fresh Dill (good but not essential) chopped
Juice of ½ lemon
250g (8 oz.) Smoked salmon well chopped (trimmings will do)
5 Large Eggs
Salt and pepper

Soften the shallot gently in a pot with 60g of the butter.
When they are soft add the remaining 30g of butter and then stir in the flour.
Let this cook for a minute then add in the milk or stock.
Whisk this well together as it comes to the boil and then let it simmer for a few moments- you should have a thick béchamel sauce.

Separate the eggs and beat the whites until stiff enough to hold their shape.
Stir the yolks into the sauce and then add the finely chopped salmon, the lemon juice and the chopped dill.
Take a large spoon of the whites and fold this into the salmon mixture to lighten it then fold the remaining whites and the salmon together lightly.

Put this into your well buttered dish and put into the preheated oven where it will take
about 35 to 40 mts to cook. The top should be golden brown but the mixture still wobble when you shake the dish.