Categories: Dips, Appetizers 
      Yield: 4 servings 
  
      1 lb Cooked canned salmon 
      1 c  Mayonnaise 
      2 T  Green pepper (diced) 
      2 T  Pimento diced 
      2 t  Lemon juice 
      1 t  Tarragon vinegar 
      1 t  Horseradish 
      1 t  Chopped dried dill 
  
     Put mayonnaise, pepper and pimento into blender on low until smooth. 
  Turn into bowl with rest of ingredients.  Mix well.  Chill.  Serve with 
  brown bread.