Fish Mousse

1 env. unflavored gelatin
2 tbsp. lemon juice
1/2 c. boiling chicken broth
1/2 c. regular mayonnaise
1/4 c. milk
2 tbsp. chopped parsley
2 tbsp. minced green onion
1 tsp. prepared mustard
1/2 tsp. dried dill weed
1/4 tsp. pepper
1 c. flaked, cooked fish (trout, red fish or any other white fish)
1/2 c. unpeeled, shredded cucumber

Soften gelatin in lemon juice in large mixer bowl. Add broth. Stir to dissolve gelatin. Add next 7 ingredients. Beat until well mixed. Chill 30 minutes or until slightly thickened. Beat until frothy. Fold in flaked fish and cucumber. Turn into 2-cup mold. Chill 3 hours or until firm. Great for a luncheon or as a spread on Ritz crackers as an appetizer at cocktail parties!

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