Place the salmon on a flat non-metallic dish and drizzle over the oil and lime juice. Add seasoning and place the sprigs of dill on top and inside the cavity. Cover and leave to marinate for at least 1 hour. Preheat the oven to 150 C, 300 F, Gas Mark 2. Place the salmon on a large sheet of lightly oiled foil, wrap loosley and enclose to form a sealed parcel. Place on a baking tray in the preheated oven for 25 minutes per 500g (1lb). Allow to stand for 10 minutes then transfer to a serving dish and garnish with the eggs, capers and cucumber slices with the French dressing poured over. Serve immediately. NOTES : An ideal Christmas dish to serve as part of a buffet with new potatoes.