Step 1: 1. Cook the pasta shells to packet instructions and drain, combine with oil and leave to cool (add the frozen peas 2 minutes before the end of cooking time). Hard boil the eggs for 10 minutes, drench in cold water, peel and cut into sixths. Cut the salmon into wide strips and roll them up.
Step 3: 2. Mix the yoghurt, creme fraiche, lemon rind and juice and season with salt, pepper and a pinch of sugar. Mix the pasta with the peas, eggs, salmon and sauce and allow to marinate for a while. Sprinkle with freshly freshly chopped dill and serve.