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Soften gelatin in cold water, add boiling water and stir to dissolve. Let cool. Drain and flake salmon; remove skin and bones. Add chopped celery, gelatin, sour cream, lemon juice, salt and onion. Stir together and add gently the strawberries and cucumber, gently. Pour mousse into an oiled 3-cup mold. Chill at least 3 hours before serving. Serve on lettuce leaves. Garnish with strawberries. 6 servings. 

Dressing

1/2 cup of sour cream
1/2 cup of strawberry puree
1 tablespoon of lemon juice
1 tablespoon of honey

Combine and mix in blender. Chill 1 hour before serving.