• Place the eggs in a pot and cover them about 1 inch of cold water. Bring to a boil. Once boiling, turn the heat off, cover the pot and let stand for 10 minutes. Then, drain and cover with cold water.
  
• Divide the spinach, tomato, cucumber, capers, dill and salmon between two bowls.
  
• Peel the eggs, dice them and divide between the salads.
  
• Give each salad a squeeze of lemon and a pinch of salt.
  

For the dressing:

• In a medium bowl, whisk the cream cheese, mustard and olive oil.
  
• Add in the milk and whisk until smooth, adding as much milk as you want to create the desired consistency.
  
• Stir in the dill, a squeeze of lemon juice and season to taste with salt.
  
• Divide between the two salads and mix well.
  
• DEVOUR!