1 can (15 1/2 oz.) salmon, drained, flaked
1 med. stalk celery, chopped (1/2 c.)
1 1/2 c. half and half
1/4 c. chopped green onions with tops
2 tbsp. lemon juice
1 tsp. instant chicken bouillon
3/4 tsp. dried dill weed
2 env. unflavored gelatin
1/2 c. cold water

Place salmon, celery, 1 cup half and half, the green onions, lemon juice, bouillon (dry), dill weed in blender. Cover. Blend on high until smooth.

Sprinkle gelatin on cold water in 1 quart saucepan, soften. Stir in remaining cream. Heat on low, stirring, until gelatin dissolves. Cool. Mix gelatin mixture and salmon mixture. Pour into lightly oiled 4 cup mold. Refrigerate until firm, about 2 hours. Unmold on serving plate. Garnish with salad greens, sprouts, lemon slices, radish roses, ripe olives.