1 – 7 3/4 oz. can salmon, drained, bones and skin removed, and flaked
1 3-ounce package cream cheese, softened
1 tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. dried dillweed
2 small cucumbers
Blend together salmon, cream cheese, lemon juice, salt, dillweed, and dash of pepper. Slice cucumbers 1/4 inch thick. Place about 1 tsp. salmon mixture on each cucumber slice. Garnish with small pieces of pimiento. Cover; chill till ready to serve. Makes about 48.