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Cook pasta as per packet directions.
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In a pan heat olive oil and lemon zest, on a low heat, allow the lemon rind to infuse into oil for 2 to 3 minutes. Turn off heat and add lemon juice to pan and season.
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Once pasta has cooked, strain well, add to pan, toss pasta through oil and lemon.
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Add dill, place a lid on pan and set aside.
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In a small saucepan, fill ⅔ with water, add 1tbspn of salt and vinegar to water and place on medium heat.
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Bring water to the boil and turn down, so water should be just simmering, with small bubbles rising from the bottom to the top. Using a spoon, stir the water in one direction, creating a whirlpool effect. Crack one egg and slide into the middle of whirlpool. Cook for 2 to 3 minutes for semi soft egg yolk. Use a slotted spoon to remove the egg and place onto a tray lined with paper towel.
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Repeat the same process for remaining eggs.
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Take pasta and tear the thin slices of salmon into the pasta.
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Evenly divide pasta between 4 serving bowls, place a poached egg on each bowl of pasta.
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To serve garnish with shaved parmesan and cracked pepper.
