Cook vegetables according to package directions; drain. Break salmon into large chunks, discarding skin and bones. Combine salmon liquid, milk and salt in a saucepan. Bring to a rapid boil. Slowly sprinkle in cereal, stirring constantly while mixture thickens. Lower heat and continue cooking for 15 minutes, stirring occasionally. Add 3 tablespoons butter, beaten egg and 1/2 cup cheese; blend well. Add onion, pepper and dill weed. Gently stir in salmon and quartered eggs. Spoon into a shallow 11 /2 - quart baking dish, spreading it higher around the edge. Combine cooked vegetables and remaining butter, melted. Add salt and pepper to taste. Spoon vegetables over center of salmon mixture and sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes, or until heated through.