Keep out salmon scrape until not frozen. Put 250gr salmon scrape into the bowl. Clear it with water about 2 times.

Mix salmon scrape with pepper and salt as much as you like.

Meanwhile, scrape the quickmelt cheese.

Put butter into slowcooker until all of it covered.

Cover the slowcooker with aluminium foil.

Put the mixed salmon and the quickmelt cheese. Cover it with singles cheese.

Close all of those with aluminium foil again.

Cook with LOW heat about 2 hours. Serve it with nachos or white bread.