Flake the salmon, and slice or quarter the eggs.
Mince the onion and cook slowly in the butter in a 2-quart saucepan til limp. Stir in
curry powder and flour. Add more butter if needed to absorb all the flour. Cook, stirring
constantly for 2 to 3 minutes.
Remove from heat and let cool a minute or so then blend in the hot milk with a wire whisk.
Return to heat and simmer, stirring constantly, for 2 minutes. Add the wine, and simmer
several minutes more, stirring frequently. Season carefully to taste.
Fold the salmon into the sauce, fold in the dill, and taste again for seasonings.
Spread hold the salmon mixture in the bottom of a buttered baking dish and spread half of
the cheese on top. Arrange the eggs over the cheese and spread the rest of the salmon
mixture over them and cover with remaining cheese.
(The baking dish called for is 6-cup baking dish that is 2 inches deep.) (The dish can be
put together up to this point as much as 12 hours in advance. Cover tightly and
About 1/2 hour before serving, place dish in the upper third level of a 400 F oven. Bake
until contents are bubbling and cheese has browned lightly (the time will vary according
to the starting temperature of the mixture, so after 10 minutes keep a close eye on it).
Do not overcook or the salmon will dry out and the eggs will toughen.