1) Prepare the bisque. Separate i yolks he egg whites and keep them aside. Line a 25 x 32 cm baking pan with a sheet of parchment paper and butter it. In a bowl, mix the yolks with the melted butter, join the mustard, L'dill, salt is pepper; mix the ingredients and add the flour, mixing very well. Whip the egg whites and add them to the mixture. Pour the mixture into the pan, level it and bake for 10 minutes at 200 °. Then, turn the bisque upside down on a sheet of baking paper, peel off the baking paper, roll it up gently and let it cool.

2) Prepare the filling. Wash the courgette, scrape the carrot and cut them both into sticks, scald them in water boiling salted and drain. In a bowl, mix the cheese, the mascarpone cheese and the grated peel of lemon; salt and pepper. Unroll the bisque on an aluminum foil, spread 2/3 of the cheese cream and distribute the sticks of vegetables, then cover with salmon slices and complete with the remaining cream; roll up the bisque, close it in aluminum and let it rest in the fridge for 12 hours.

3) Prepare the cover. Mix the cheese and the mascarpone cheese. Remove the bûche from the aluminum wrapping and discard the ends. Cover the surface with the compound al cheese, sprinkle withdill chopped the nuts cut into pieces and serve.