1 lb. cream cheese
1/4 c. fresh parsley, finely chopped
2 tbsp. onion, finely minced
1 clove garlic, finely minced
1/8 tsp. bottled hot pepper sauce
2 tsp. capers, chopped
1 lb. smoked finely minced salmon

Combine all ingredients well. Pack into crock or jars and chill at least four hours to allow flavors to blend. Must be kept refrigerated. You can use plain salmon and substitute 1 teaspoon liquid smoke.