Salmon Dill Mousse
|Lemon gelatin||6 Ounce (2 packages, 3 ounce each / 1 package, 6 ounce Jell O)|
|Boiling water||2 Cup (32 tbs)|
|Cold water||1 Cup (16 tbs)|
|Lemon juice||3 Tablespoon|
|Canned pink salmon||1 Pound, drained, flaked (1 can)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Minced onion||2 Tablespoon|
|Dill weed||1 1⁄2 Teaspoon|
Dissolve gelatin in boiling water.
Add cold water and lemon juice.
Chill until thickened.
Mix salmon with remaining ingredients.
Blend into thickened gelatin.
Pour into an 8x4 inch loaf pan.
Chill until firm about 4 hours.
Garnish with dill and thinly-sliced cucumber, if desired.