1 Pierce the eggs and cook in a pan of boiling water until soft-boiled, about 7 minutes. Rinse under cold water, then peel and let cool completely.
2 While the eggs cook, rinse cucumber and radish, wipe dry and slice both with a mandoline into thin slices.
3 Rinse dill, shake dry, pluck leaves and chop finely.
4 Stir together the vinegar, oil, yogurt, mustard, and dill in a bowl, then season sauce with salt and pepper.
5 Cut eggs into slices and divide among plates along with radishes and cucumbers. Place 2 pieces of salmon on each plate, drizzle with the sauce and serve immediately.