Start with the smoked salmon dill ball. Add the cream cheese to a bowl and whip with a mixer until lighter and fluffy. Add the smoked salmon, capers, red onion, lemon zest, lemon juice, dill, and salt. Stir until combined. Set aside.
For the cinnamon pecan ball, add the mascarpone cheese to a bowl and whip with a mixture until lighter and fluffy. Add the pecans, honey, and cinnamon. Stir until combined.
Transfer each mixture onto separate large pieces of plastic wrap. Enclose each mixture with the plastic wrap and shape into a ball. Put the balls in the fridge for 1 hour. Roll the smoked salmon dill ball in chopped pecans, and the cinnamon pecan ball in pomegranate seeds. Keep in the fridge until serving. Enjoy!
