1 (8 oz.) pkg. cream cheese
1 c. shredded Cheddar cheese
1 (7 3/4 oz.) can salmon, drained, boned & finely flaked
1/2 tsp. dried dillweed
1/4 c. onion salad dressing

Cream the above with mixer on medium speed. Spray fish mold with Pam and line mold with plastic wrap. Fill and place mold in refrigerator for 24 hours. Unmold and garnish with olive for eye, pimento for mouth and toasted slice almonds for scales. Perfect for a buffet, an appetizer served with crackers or a brunch served with mini bagels.