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1. With a small sharp knife, peel the cucumber and slice it lengthwise in half. Scoop out the seeds by running the tip of a teaspoon down the center of each half. Then cut the cucumber into ¼-inch dice.
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2. Place the dice in a fine sieve set over a bowl, add the salt and toss the cucumber about with a spoon to coat the dice evenly. Set aside to drain for at least 30 minutes, then pat the cucumber dice dry with paper towels.
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3. Meanwhile, with a pastry brush, spread the vegetable oil evenly inside a 6-cup ring mold or eight individual 6-ounce molds. Invert the mold or molds on paper towels to allow the excess oil to drain off.
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4. Place the powdered gelatin in a heatproof bowl, pour in the boiling water and mix well. Put the cream cheese in a large bowl, and with an electric mixer, beat it until it is light and fluffy.
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5. Beating the mixture constantly, pour in the gelatin in a slow thin stream and, when it is thoroughly incorporated, add the lime juice, Worcestershire sauce and Tabasco.
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6. Set the bowl in a larger bowl half filled with crushed ice or ice cubes and cold water. Stir with a metal spoon until the gelatin mixture thickens enough to flow sluggishly off the spoon. Stir in the cucumber dice, the celery, onions and dill.
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7. Pour the gelatin mixture into the oiled mold or molds, cover with plastic wrap and refrigerate for 4 hours, or until it is firm to the touch. To unmold the salad, run a thin knife around the sides of the mold and dip the bottom briefly into hot water.
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8. Place an inverted serving plate on top of the mold and grasping plate and mold together firmly, turn them over. Rap the plate on a table and the gelatin salad should slide out easily. Refrigerate unfil ready to serve.
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