Categories: Appetizers, Dips, Fish 
      Yield: 4 servings 
  
    3/4 c  Fresh Salmon; Flaked, OR 
      8 oz Salmon; Canned, Well Drained 
      1 tb Lemon Juice 
    1/2 t  White Onion; Finely Diced 
  1 1/2 t  Fresh Dill; Chopped, OR 
    1/2 t  Dried Dill; Crushed 
    1/2 c  Mayonnaise 
    1/4 c  Whipping Cream 
  
  Remove any remaining skin and bones from the salmon (even the canned 
  salmon may have some).  Mix the flaked salmon (canned or fresh) with the 
  lemon juice, onion, and dill.  Blend in the mayonnaise and whipping cream. 
   Cover and chill. 
  Makes about 1 1/2 cups of dip. 
  SUGGESTED DIPPERS:  Broccoli, Cauliflower, Cucumber, Black Bread, Potato 
  Skins.