1 (7-3/4-ounce) can salmon, drained, bones and skin removed, and flaked
1 (3-ounce) package cream cheese, softened
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon Watkins Dill weed
2 small cucumbers
Canned pimento
Blend together salmon, cream cheese, lemon juice, salt, dill weed, and dash of pepper. Slice cucumbers 1/4-inch thick. Place about 1 teaspoon salmon mixture on each cucumber slice. Garnish with small pieces of pimento. Cover; chill till ready to serve. Makes about 48.
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