1 pkg. lemon Jello
2 c. boiling water
1 c. cold water
3 tbsp. lemon juice
1 (1 lb.) can pink salmon, drained & flaked
1 cucumber
2 tbsp. minced onions
1/2 c. sour cream
1/4 c. butter
1 1/2 tsp. dill weed

Dissolve Jello in boiling water. Add cold water and lemon juice. Chill until thickened. Mix salmon with remaining ingredients. Blend into thickened Jello. Pour into an 8"x4" pan (loaf). Chill until firm, about 4 hours. Unmold and garnish with dill and thinly sliced cucumbers (optional). Makes 6 to 8 servings.