Prep: 1. Peel and slice potatoes; slice and carefully wash leek. 2. Prepare a springform cake pan: line bottom with parchment paper or foil and grease both paper/foil and sides of pan generously. Make: 1. Heat oil and butter in a skillet over medium-high heat; add leek, potatoes, salt and pepper and cook, lifting and turning, until potatoes are soft but not brown, about 20 minutes. 2. Meanwhile, preheat oven to 350. 3. Beat eggs well and stir in dill and smoked salmon (and a touch more salt and pepper if desired). 4. Gently spread potatoes and leek across bottom of prepared springform pan. Pour egg and salmon mixture on top. 5. Bake for 30 minutes (with a baking sheet underneath to catch any drips from your springform pan).