4 to 6 oz. smoked salmon (trout works well too)
1 (8 oz.) pkg. cream cheese, softened
1/4 cup heavy cream
1 tsp. lemon juice
1 tsp. mayonnaise
1 green onion, sliced very thin
dash of Tabasco sauce
1 tsp. capers

Combine cream cheese, heavy cream, lemon juice and mayonnaise. Stir in onion and Tabasco sauce. Rinse the capers and fold them into the mixture along with the fish. Refrigerate at least 4 hours, best if overnight.

Serve on buttery crackers or toast.

Submitted by: Shanan Crowell