One smoked pink salmon that was about 6-8lbs before you caught it, fileted it and smoked it. Not sure about weight.

Two packages cream cheese.

Toss the smoked salmon into the Kitchenaid mixmaster with the paddle attachment and break it up into small bits.

Add the two packages of cream cheese and put on mix for a few minutes, adding two teaspoons of dill weed and a teaspoon of chopped garlic. Mix until creamy, pushing the mixture down the bowl from time to time.

Place plastic wrap in a cereal bowl and spoon the mixture into the bowl, using a spatula to remove any air bubbles, packing the mixture firmly. Cover with plastic wrap and chill.

Remove it from the fridge a few hours later and flip it over so the rounded part is facing up. Remove all of the plastic wrap, and you have a nicely shaped smoked salmon ball, actually two.

I usually serve this with some regular smoked salmon, Ritz crackers, and some of those real fancy crackers.

Nummy!