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1
Cut the salmon crosswise into 1-inch strips.
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2
In a medium saucepan of boiling water, poach the salmon until just cooked through, about 2 minutes.
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3
Drain on paper towels and break into large flakes.
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4
Roast the red bell pepper directly over a low gas flame or under the broiler, turning occasionally, until lightly charred all over, about 15 minutes.
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5
Transfer to a bowl, cover with plastic wrap and let steam for 15 minutes.
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6
Peel, core and seed the pepper.
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7
Cut into 1/4-inch dice.
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8
In a mini food processor, puree 1 tablespoon of the dill with the lemon juice and shallot.
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9
In a slow, steady stream, add 2 tablespoons plus 2 teaspoons of the olive oil and process until emulsified.
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10
Season with salt and pepper.
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11
In a saucepan fitted with a steamer basket, bring 1 inch of water to a boil.
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12
Add the potatoes and cook until just tender, about 4 minutes.
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13
In a medium bowl, toss the potatoes with the roasted bell pepper, flaked salmon, horseradish and the remaining 2 tablespoons of dill.
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14
Season with pepper.
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15
Heat a large cast-iron skillet.
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16
Add the remaining 2 tablespoons of olive oil and heat until shimmering.
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17
Add the hash mixture in an even layer and fry over moderately high heat until golden and crisp on the bottom, about 3 minutes.
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18
Scrape up the hash and turn; continue frying until golden and crisp all over, about 8 minutes longer.
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19
Season with salt and pepper and transfer to plates.
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20
Top the hash with the poached eggs, drizzle with the vinaigrette and garnish with the salmon caviar.
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21
Serve at once.
