2 (3 oz.) pkgs. or 1 (6 oz.) pkg. lemon flavored gelatin
2 c. boiling water
1 c. cold water
3 tbsp. lemon juice or vinegar
1 (15 or 16 oz.) can red or pink salmon, drained and flaked
1/2 c. sour cream
1/4 c. mayonnaise
2 tbsp. minced onion
1 1/2 tsp. dill weed

Dissolve gelatin in boiling water. Add cold water and lemon juice. Chill until thickened. Mix salmon with sour cream, mayonnaise, onion, and dill; blend into gelatin. Pour into 6 cup fish-shaped mold. Chill until firm, about 4 hours. Unmold. Serve with crisp salad greens; garnish with dill and thinly sliced cucumber or lemon wedges, if desired. Makes 5 or 6 entree servings.