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To prepare the vinaigrette, add all ingredients except oil to a blender.
Add 3 tablespoons water.
Blend at medium speed for 2 minutes, then slowly drizzle in oil with the blender running until dressing slightly thickens.
Taste and adjust seasoning.
Transfer to a bowl, cover and chill until ready to use.
To assemble the salad, toss greens and dill together.
Arrange on a platter.
Arrange eggs, fennel and radishes on top of the greens.
Roll up slices of smoked salmon and arrange on salad.
Serve with crispbread and dressing on the side.