In a pot of simmering water, poach the fish for 10 minutes or until it flakes easily. Set aside.
Chop the onions.
In a bowl, mix the cream cheese with the crème fraiche, chopped onions, salt, hot sauce, lemon juice and Worcestershire sauce.
Crumble the salmon into this mixture and stir well.
Cover and chill in the refrigerator for 8 hours.
Serve as an appetizer or as a starter with your Sigdal rye and spelt bran crackers
copyright photo: Pernille Thyrring