To make the pastry: sift the flour onto the table, making a well in the middle. Place the salt, 1 egg yolk, the butter and half the water in the well. Sprinkle over the flour and work the flour into the wet ingredients with the fingers so that all the ingredients are incorporated. Work only until the pastry comes together. Shape it into a round, cover and refrigerate for 2 hours. Sprinkle the table with flour and roll out the pastry to an 1/8-inch thick. Butter a tart pan and lay the pastry in it. Preheat the oven to 425F. Beat the eggs and the egg yolks together with the crÅme fraöche, salt, pepper and a pinch of nutmeg. Beat as you pour this mixture into the pastry. Add the smoked salmon and cubes of butter. Bake for 35 minutes. 10 minutes before the end of cooking cover the quiche with wax paper so that the salmon does not harden. Serve hot.
