1 (16 oz.) can red salmon
1 1/2 c. celery, chopped fine
5 green onions, chopped with stems
4 hard cooked eggs
1 tbsp. lemon juice
1/4 tsp. white pepper
1 (10 oz.) pkg. frozen peas
Dill weed
3/4 c. Hellmans mayonnaise

Mix celery, onion and salmon in a bowl. Add lemon juice and pepper. Chop up 3 of the eggs and add to the salmon mixture. Add 3/4 of the frozen peas. Mix everything together with mayonnaise. Turn out on a platter that has been lined with a bed of lettuce and sprinkle remaining peas on top. Grate the last egg and sprinkle this on top of the peas. Last, but not least, sprinkle dill weed all over all. Serves 6.

You may want to add 1 teaspoon of curry powder to this salad for more zip.