GCXZ

250g fromage blanc

freshly ground black pepper, for seasoning

8 pancakes, pre-cooked

200g oak smoked salmon, sliced

1 tbsp white wine vinegar

4 fresh eggs

¼ bunch dill

INSTRUCTIONS

1.Dry the lemon zest in the airing cupboard, until it is granular like salt, this should take an hour or so.

2.In a bowl, season the fromage blanc with lemon juice and freshly ground pepper. Lay a pancake onto a plate and spoon 2 tablespoons of the fromage blanc and with the back of the spoon spread it around evenly. Lay a single layer of the smoked salmon from edge to edge, careful not to overlap it.

3.Repeat until you have layered all the salmon and used all the pancakes, leaving the final one with nothing on the top. Cover with cling film and place a similar sized weight on top (I suggest a pot with the same circumference with a bag of sugar). Press for an hour or until you need it.

4.When you're ready to serve, bring a small pan of water to the boil, add a splash of white wine vinegar, stir the water and crack in the eggs one by one. Poach until soft, take out and drain,

5.To serve, cut a wedge of the salmon gateau and place on a plate. Place an egg next to the gateau and season with the dried lemon zest and picked dill leaves.