Method:
Whisk together the egg yolks, lime juice, and a dash of salt and pepper together in a large bowl for a minute or so. Add the oil in small amounts (teaspoon to tablespoon at a time), beating vigourously until the oil is half gone, then pour the remaining oil into the emulsion in a steady stream (find a friend!), whisking constantly. Add the chopped dill and give the whole thing another minute or so of whisking, then chill before serving with salmon.