Remove the skin from the onions and dice them. Clean mushrooms, rinse and cut into slices. Boil eggs for 10 minutes. Heat fat in a saucepan. Sauté onion cubes in it. Add mushrooms and fry also until golden brown, turning occasionally to the other side. Extinguish everything with water and bring to a boil. Mix in clear soup and mustard. Mix in sauce binder. Repeatedly bring sauce to a brief boil. Season with salt, pepper and sugar. Cut salmon into strips. Rinse dill and chop, except for a small bit for garnish. Rinse eggs, remove shell and cut in half to taste. Heat eggs, salmon and dill in sauce. Garnish with remaining dill and perhaps lemon. Serve with white bread.
Drink: dry white wine or possibly cool sparkling wine.
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