2 cups flaked salmon, cooked or canned, skin and bones removed
8 oz (225 g) cream cheese, softened
1/2 cup finely chopped green onions (scallions)
2 Tbs lemon juice
1 Tbs chopped fresh dill weed
1 Tbs Dijon style mustard
1 Tbs mayonnaise
2 packets unflavored gelatin (enough to thicken 4 cups of liquid)
2 cups hot chicken stock or canned broth

In a large bowl mix together the salmon, cream cheese, green onions, lemon
juice, dill, mustard and mayonnaise until thoroughly combined. In a
different bowl dissolve the gelatin in the hot chicken stock and allow to
cool for 30 minutes. Mix with the salmon mixture and pour into a lightly
greased 1+1/2 qt mold. Chill for 2 to 3 hours, until set. Makes 8
to 12 servings.