Place 2 muffin halves, cut side up, on each of 4 plates. Divide smoked salmon among muffin halves. Using a slotted spoon, remove eggs from skillet, and gently place 1 egg on top of smoked salmon on each muffin half. Top each serving with 1 to 2 tablespoons hollandaise. Top evenly with salmon roe. Garnish with dill sprigs, and serve immediately.
4 Steps to Foolproof Poached Eggs1. Add water to a large skillet, filling two-thirds full.2. Bring to a boil over high; reduce heat to medium, and simmer. Stir in vinegar.3. Break each egg into a custard cup; gently slip eggs into water in skillet.4. Cook until desired degree of doneness (3 minutes for runny yolks, or 4 to 5 minutes for cooked yolks).
Whisk in lime juice, chopped dill, and salt until blended. (Reserve remaining clarified butter for another use.) Keep hollandaise warm.
Prepare the eggs: See "4 Steps to Foolproof Poached Eggs," below.