Categories: Dips, Fish/sea 
      Yield: 4 servings 
  
    3/4 c  Fresh Salmon; Flaked, OR            8 oz Salmon; Canned, Well Drained 
    1/2 ts White Onion; Finely Diced       1 1/2 ts Fresh Dill; Chopped, OR 
    1/2 ts Dried Dill; Crushed               1/2 c  Mayonnaise 
    1/4 c  Whipping Cream                      1 tb Lemon Juice 
  
  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.