1. Cook pasta as per packet directions.
  2. 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.
  3. Once pasta has cooked, strain well, add to pan, toss pasta through oil and lemon.
  4. Add dill, place a lid on pan and set aside.
  5. In a small saucepan, fill ⅔ with water, add 1tbspn of salt and vinegar to water and place on medium heat.
  6. 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.
  7. Repeat the same process for remaining eggs.
  8. Take pasta and tear the thin slices of salmon into the pasta.
  9. Evenly divide pasta between 4 serving bowls, place a poached egg on each bowl of pasta.
  10. To serve garnish with shaved parmesan and cracked pepper.