Heat a non-stick pan over medium-high heat with olive oil. Place the salmon skin-side down and cook for 3 minutes. Flip and cook for another 3 minutes or until fully cooked. Remove from heat and set aside.
Bring a pot of water to a gentle boil and add the vinegar. Crack one egg into a small bowl and gently slip it into the boiling water. Turn off the heat and let the egg poach for 4 minutes.
Remove the egg with a slotted spoon and place it on a paper towel to drain. Repeat with the second egg.
Toast the bread slices to your preference and place them on a plate. Arrange apple slices on each slice of toast.
Flake the cooked salmon into chunks and layer it on top of the apple slices. Gently place a poached egg on top of each toast. Drizzle with hollandaise sauce and garnish with fresh dill.
Serve immediately and enjoy this elegant, flavorful dish!
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