1 (7 1/2 oz.) can red salmon
3 tbsp. minced onion
1/2 tsp. dill weed
1 (3 oz.) pkg. lemon Jello
1 c. boiling water
1 c. cold water
1 tbsp. lemon juice
3/4 c. mayonnaise
Cherry tomatoes or parsley for garnish

Combine the salmon, drained and flaked, minced onion and dill weed; set aside. Dissolve lemon Jello in the cup of boiling water. Add 1/2 cup cold water and the lemon juice. Beat in the 3/4 cup real mayonnaise. Pour into a shallow pan and freeze 15 to 20 minutes or until firm about an inch from the edge, but soft in the center. Spoon mixture into bowl and beat until fluffy. Fold in salmon mixture. Pour into 3 1/2 cup mold. Chill until firm, about 4 hours. Unmold, garnish with cherry tomatoes or parsley, etc. Makes 4 servings.