2 (3 oz.) pkgs. or 1 (6 oz.) pkg. lemon Jello gelatin
2 c. boiling water
1 c. cold water
3 tbsp. lemon juice
1 (1 lb.) can pink salmon, drained & flaked
1/2 c. sour cream
1/4 c. mayonnaise
2 tbsp. onion, minced
1 1/2 tsp. dillweed

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 8 x 4 inch loaf pan. Chill until firm, about 4 hours. Unmold. Garnish with dill and thinly sliced cucumber if desired. Makes 5 1/3 cups or 6 to 8 servings.