1 (7 3/4 oz.) can salmon, drained, bones and skin removed, and flaked
1 (3 oz.) pkg. cream cheese, softened
1 tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. dried dillweed
2 sm. cucumbers
Canned pimiento

Blend together salmon, cream cheese, lemon juice, salt, dillweed, and dash pepper. Slice cucumbers 1/4 inch thick. Place about 1 teaspoon salmon mixture on each cucumber slice. Garnish with small pieces of pimiento. Cover; chill until ready to serve. Makes about 48.