1 can salmon
1 env. unflavored gelatin
3 tbsp. lemon juice
1/2 c. peeled, seeded and chopped cucumber
2 tbsp. chopped onion and celery
1/2 tsp. dill weed, crushed
1/2 c. mayonnaise
1/4 c. Half and Half

Drain and flake salmon - save juice. Add cold water to juice to equal 3/4 cup. Soften gelatin in liquid. Heat over medium heat until dissolved. Mix first 7 ingredients well in blender. Blend in mayonnaise and Half and Half until smooth. Pour into lightly oiled 4 cup mold. Chill about 6 hours. Serve with crackers.