Roll out the puff pastry.
Line it in a buttered tart mold and poke the shell with a fork. Prebake the tart shell.
In a salad bowl, beat the eggs with the cream. Add the diced cantal and chopped dill. Season.
Cut the salmon in strips. Place these strips on the baked pie shell and pour the mixture over the salmon.
Bake 30 minutes at 350° F..
When finished, leave to cool slightly and serve.