Preheat the
oven to 350F, gas 4. Lightly grease a 23cm spring form cake tin and line
the base with baking paper. Lightly beat the eggs, Parmesan, cream and
spring onion together. Thinly slice 150g of the smoked salmon and add it
and the dill to the egg mixture. Pour into the tin and place on a baking
tray. Bake for about 50 minutes, or until set. Cool slightly before
removing from the tin. Arrange the Camembert and remaining salmon in the
center, then garnish with lemon zest. Serve warm.