1 can salmon (1 lb.)
3 tbsp. lemon juice
1/3 c. mayonnaise (low cal.)
3/4 diced cucumber
1 envelope plain gelatin
1 tsp. prepared mustard
1/2 c. diced celery
Dash cayenne pepper

Drain salmon, adding enough water to liquid to measure 1 cup. Heat to simmering. Soften gelatin in lemon juice, add to hot liquid and stir to dissolve. Cool mixture. Flake salmon into mixing bowl; stir in mustard, mayonnaise and cayenne pepper. Add thickened gelatin and blend well. Fold in celery and cucumber. Turn into mold or pan and chill several hours.