Rinse salmon, dab dry and dice. Season with salt and pepper. Clean and wash spring onions and cut into rings. Mix crème fraîche and eggs. Season with salt and pepper.
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash dill, shake dry and cut finely. Grate cheese.
Place the salmon in an ovenproof dish. Spread the spring onions and dill on top. Pour the egg icing evenly over the salmon and sprinkle with cheese. Bake in a hot oven for about 50 minutes. If necessary, cover the last 10-15 minutes with aluminium foil.
Baguette tastes good with it.