Ingredients
2 envelopes gelatin
1 15 oz can salmon
1 small onion
1 c whipping cream
3/4 c mayo
1/3 c lemon juice
1 t dill
1/2 t. salt
1 stalk celery
1/2 cuke seeded
Preparation
Add Gelatin to reserved salmon liquid to equal one cup. Stir over low heat for 5 minutes
Blend everything in blender. Add cream last.
Put in mold in refrigerator over night.
