1 (8 oz.) can salmon
1 1/2 tsp. unflavored gelatin
1/2 sm. onion, sliced
3/4 c. boiling water
3/4 tsp. dry mustard
3/4 c. mayonnaise
1/2 tsp. dry dill OR
1 1/2 tsp. fresh dill
1/2 plus 1/8 tsp. sweet paprika
1/2 c. evaporated milk

Chill milk in freezer just until crystals form.

Drain salmon. Empty gelatin in blender; add lemon juice, onion, boiling water, and mustard. Blend on HIGH for 40 seconds. Add mayonnaise, salmon, paprika, and dill. Blend until smooth.

Pour in chilled milk; blend 30 seconds. Pour into greased mold. Serves 6. Serve with Cucumber Sauce.

CUCUMBER SAUCE:

1 lg. cucumber peeled
1 c. mayonnaise
1 tsp. prepared mustard
1 tsp. lemon juice
1 tbsp. fresh dill OR
1 tsp. dry dill
Dash of cayenne pepper
Few drops green food coloring, optional

Peel, seed, and grate medium coarse

Place cucumber in strainer and press out all liquid until it is as dry as possible. Combine pulp with rest of ingredients; mix. Add coloring. Serve over salmon mousse.