1 (1 lb.) can pink or red salmon
1 (8 oz.) pkg. cream cheese
1 tsp. lemon juice
2 tsp. grated onion
1 tsp. horseradish, optional
1/4 tsp. salt
1/4 tsp. liquid smoke - very important

Drain, skin, bone and flake salmon. Mix all ingredients and shape into a ball. Roll in 3 tbsp. of dill weed. Refrigerate overnight and serve with rye krisp crackers.