Wash the pardina lentils, put them to soak for an hour and cook them in the broth until tender. Strain and leave to cool.
Put the eggs in a saucepan with water and bring to the boil. Cook for 4 minutes from when the water boils. Then put them in a bowl with cold water. When cold, shell them.
In a bowl mix the mustard, honey, oil, chopped dill, with salt and pepper to taste. Add a little water to make a fluid sauce.
Mix the lentils with the salmon cut into pieces. Arrange on plates and put one egg on each plate. Pour over the sauce and serve.