1 c. cracker crumbs
4 tbsp. melted butter
7 oz. salmon, canned or freshly poached
1 lb. cream cheese
1 c. sour cream
3 eggs
1 tsp. dried dill weed

Preheat oven to 350 degrees. Combine crumbs and melted butter, and press mixture into the bottom of a 9-inch spring form pan. Drain salmon, remove any skin and bones, and flake with a fork.

Thoroughly blend cream cheese, sour cream, and eggs in food processor. Add salmon and again blend thoroughly. Stir in dill weed and then fold mixture into pan. Bake it for 45 minutes, or until center is set and edges have just begun to brown.

Remove from oven, run knife around edge of pan and let cool. Serve on French bread or crackers. Serves 16.