Prepare the Hollandaise base: In a blender or using an immersion blender cup, combine the 2 egg yolks and lemon juice. Blend for about 10 seconds until light in color.

Emulsify the sauce: With the blender running on medium speed, very slowly stream in the hot melted butter. The mixture should thicken into a creamy sauce. Stir in the chopped fresh dill and season with a pinch of salt. Set aside in a warm (not hot) spot.

Prepare poaching water: Fill a large saucepan with about 3 inches of water and add the white vinegar. Bring to a gentle simmer over medium heat; you want small bubbles, not a rolling boil.

Poach the eggs: Crack each egg into a separate small ramekin. Use a spoon to create a gentle whirlpool in the simmering water and slide the eggs in one at a time. Cook for 3 to 4 minutes until the whites are set but the yolks remain soft.

Toast the bread: While eggs are cooking, toast the rye bread slices until crisp.

Assemble: Place the toasted bread on plates. Arrange the smoked salmon slices generously on top of the bread.

Finish and serve: Remove the poached eggs with a slotted spoon, blotting the bottom on a paper towel to remove excess water. Place two eggs on top of each salmon portion. Drizzle generously with the dill Hollandaise sauce and garnish with chives and black pepper.