Simple Salmon Pie with Creamy Dill Sauce


2 cans (each 7.5 oz red sockeye salmon, drained, skin removed)
¼ cup finely crushed saltine crackers
1 small onion, finely chopped
1 egg, lightly beaten
2 tbs milk or light (5%) cream
1 tbsp lemon juice
1 tbsp chopped fresh paied)
1 tbsp chopped fresh dill (or 1 tsp dried)
½ tsp black pepper

Creamy Dill Sauce:
1 tbsp butter or margarine
1 tbsp all-purpose flour
½ tsp salt
¼ tsp black pepper
1 cup milk
2 tbsp chopped fresh dill


Fold a 2-foot piece of aluminum foil in half lengthwise twice, and place on bottom and up the sides of prepared slow cooker stoneware. In a bowl combine salmon, crackers, onion, egg, milk, lemon juice, parsley, dill and pepper. Using a fork or wooden spoon, gently mix until evenly combined. Press evenly into foil-lined slow cooker. Tuck ends of foil under lid. (For a large oval-style slow cooker, salmon mixture can be shaped into a loaf and set on foil handles.)

Cover and cook on L 6 to 8 hours or on High for 3 to 4 hours. To remove, turn off heat and let pie stand for 5 minutes. Gently run a knife around outside edge of pie and lift out with foil handles. Set on plate and place lifter between loaf and foil; lift loaf from foil, remove foil and set loaf onto serving plate.

Creamy Dill Sauce:
In a saucepan melt butter over medium heat. Add flour, salt and pepper; cook, stirring, for 1 minute. whisk in milk; bring to boil. Serve over pie.