Cook the eggs in boiling water for about 5 minutes. Drain, quench and let cool.
In the meantime, wash the dill, shake dry and chop finely except for a little to garnish. Wash the lime, grate dry and finely grate the peel. Halve the lime, squeeze the juice out of one half.
Use the rest for other purposes. Soak gelatine in cold water. Heat the stock, horseradish and lime juice. Squeeze the gelatine and dissolve in the stock while stirring. Stir in dill and lime zest.
Season to taste with salt.
Peel eggs. Cut salmon into pieces. Place the eggs in 4 glasses (approx. 200 ml each). Add broth mixture and spread salmon on top. Cover and chill for about 4 hours. Garnish jelly eggs with remaining dill.