2 cans (each 7.5-oz) red sockeye salmon, drained, skin removed
1/4 cup finely crushed saltine crackers
1 small onion, finely chopped
1 egg, lightly beaten
2 Tbs milk
1 Tbs lemon juice
1 Tbs chopped fresh parsley (or 1 tsp dried)
1 Tbs chopped fresh dill (or 1 tsp dried)
1/2 tsp black pepper


1 Tbs butter or margarine
1 Tbs flour
1/2 tsp salt
1/4 tsp black pepper
1 cup milk
2 Tbs chopped fresh dill (or 1 Tbs dried)

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 Low for 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.


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.