1 env. unflavored gelatin
1 c. milk
1 (16 oz.) can salmon, drained and flaked or use 1 c. flaked smoked trout or whitefish
1 c. sour cream
1/3 c. Grey Poupon Dijon mustard
1 env. Good Seasons Italian dressing mix
2 tbsp. fresh dill weed
2 tsp. lemon juice

Combine gelatin and milk in small saucepan. Cook and stir over low heat until gelatin is dissolved. Place remaining ingredients in food processor; process until smooth. With processor running pour in gelatin mixture. Pour into 3 cups mold or bowl. Chill until firm. Serve with cucumber slices or crackers, if desired. Makes 3 cups.