Preheat the oven to 350°F/180°C.
Heat oil in a small skillet and sauté the shallots until soft and translucent, approximately 2-3 minutes. Set aside to cool.
In a large bowl beat together the eggs, milk, cream, salt and pepper. Add in the melted butter and flour and continue to beat until fully combined. Stir in the lemon zest, dill and shallots. Blend well.
Line half of the smoked salmon in the bottom of a greased ceramic or glass pie plate. Pour in half of the egg mixture to cover the salmon. Layer the rest of the salmon and slowly pour in the remaining egg mixture. Cover the top with the crumbled goat cheese.
Bake in the center of the oven for 30-40 until the egg mixture has set.
Let cool 10-15 minutes and garnish with sprigs of fresh dill before serving.
Preheat the oven to 350°F/180°C.
Heat oil in a small skillet and sauté the shallots until soft and translucent, approximately 2-3 minutes. Set aside to cool.
In a large bowl beat together the eggs, milk, cream, salt and pepper. Add in the melted butter and flour and continue to beat until fully combined. Stir in the lemon zest, dill and shallots. Blend well.
Line half of the smoked salmon in the bottom of a greased ceramic or glass pie plate. Pour in half of the egg mixture to cover the salmon. Layer the rest of the salmon and slowly pour in the remaining egg mixture. Cover the top with the crumbled goat cheese.
Bake in the center of the oven for 30-40 until the egg mixture has set.
Let cool 10-15 minutes and garnish with sprigs of fresh dill before serving.
