Smoked Salmon Hash with Dill Vinaigrette

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Dill Vinaigrette:

2 tablespoons white wine vinegar

1 tablespoon fresh lemon juice

1 tablespoon minced shallot

2 tablespoons chopped fresh dill

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup extra virgin olive oil

Hash:

8 ounces center cut cold-smoked salmon fillet

1 red bell pepper, roasted and cut into 1/4-inch dice

12 ounces steamed Yukon gold potatoes, cut into 1/4-inch dice

2 tablespoons prepared horseradish, drained

Kosher salt and freshly ground black pepper

1 tablespoon chopped fresh dill

2 tablespoons pure olive oil

4 poached eggs

4 tablespoons salmon caviar

Fresh dill sprigs, for garnish