1 env. gelatin
2 tbsp. lemon juice
1/2 cube chicken bouillon
1 sm. chopped onion
1/2 c. boiling water
1/3 c. mayonnaise
1/2 tsp. paprika
1 tsp. dried dill weed
1/2 tsp. Tabasco
1 (15 1/2 oz.) can salmon
2/3 c. whipping cream

Puree first 5 ingredients in blender. Blend in remaining ingredients, except cream. Slowly add cream with blender running until mixture is smooth. Pour into 3 cup mold. Refrigerate until set. Wrap well and freeze. To serve, thaw 24 hours in refrigerator and unmold. Serve garnished with greens and cucumber slices. Serve with crackers.