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Butter the slow cooker container.
Cut the salmon into small cubes.
In a bowl, whisk cream cheese.
Keep whisking while adding the milk.
Add salmon, dill and onion.
Salt, pepper and stir with a wooden spoon.
Using a mandolin, cut the potatoes into thin slices.
Place half of the potato slices in the slow cooker.
Cover with salmon mixture and one-third of the cheese.
Cover with remaining slices of potatoes, then remaining cheese.
Cover and cook for 6 hours at low intensity.
Turn off the slow cooker. Let stand 5 to 10 minutes before serving.
If desired, preheat the oven to the "broil" position.
Place the slow cooker container in the oven and broil for 2 to 3 minutes.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.