1 env. unflavored gelatin
2 tbsp. lemon juice
1 sm. onion, chopped
1/2 cube chicken bouillon
1/2 c. boiling water
1/3 c. mayonnaise
1/2 tsp. paprika
1 tsp. dried dill weed
1 (15 1/2 oz.) can salmon, drained
2/3 c. heavy 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 oiled 3 to 4 cup mold. Refrigerate until set. Wrap well and freeze. To serve, thaw 24 hours in refrigerator. Unmold and garnish with greens. Serve with crackers.