1 (15 1/2 oz.) can salmon, drained
1/2 c. sour cream
2 tbsp. chopped onions
1 tsp. prepared mustard
1/2 tsp. fresh lemon juice
1/4 tsp. dry whole dill weed
Lettuce leaves

Remove skin and bones from salmon and discard. Chill salmon. Combine sour cream, onions, mustard, lemon juice and dill weed. Chill. Spoon salmon evenly onto lettuce lined plate. Top with sour cream mixture. Serve immediately. About 4 servings.