1 lb. canned salmon, drained and deboned
8 oz. cream cheese, room temperature
1 tbsp. lemon juice
1 tbsp. grated onion
1 tsp. horseradish
1/4 tsp. salt
1/2 c. sour cream

Form a ball. Spread sour cream over it and chill 2 hours. Sprinkle with parsley and 1 teaspoon dill weed.