Heat the fish broth and poach the smoked salmon for 5 minutes.
Remove the fish and let it cool.

Add the corn kernels to the broth and cook until tender.
Blend the broth and corn kernels in a blender or use an immersion blender until smooth.

Return the mixture to a saucepan and season with Cayenne pepper.
Flake the salmon and add it to the soup, bringing to a boil.

In a bowl, whisk together the egg yolks and cream.
Remove the soup from the heat and let it cool slightly.
Add the egg yolk and cream mixture, stirring constantly.
When serving, increase the temperature so the soup is almost boiling.
Never let the soup boil again to avoid curdling.
Sprinkle with dill for serving.