1/4 cup white wine
2 teaspoons unflavored gelatin
7 tablespoons plain yogurt
7 tablespoons mayonnaise
salt and pepper
1 tablespoon finely chopped dill OR
1/2 teaspoon dried dill weed
8 ounces salmon, poached, skinned, boned and flaked
1/2 cucumber, peeled, seeded and cubed
1 x 7-inch baked pastry shell
Lettuce leaves and cucumber slices to garnish

Pour the wine into a small bowl and sprinkle in the gelatin. Place the bowl over a pan of simmering water to dissolve the gelatin.

In a larger bowl, combine the yogurt and mayonnaise. Season well, then stir in the dill, wine, and gelatin. Add the salmon and cucumber and mix together well. Spoon into the pastry shell, level the surface and leave to set. Garnish with lettuce leaves and slices of cucumber.
Serves 4