1 (16 oz.) can salmon, drained
3/4 tsp. salt
4 dashes of Tabasco
1/3 c. finely chopped onion
1 c. sour cream
red caviar
pumpernickel slices

Mash salmon, blend in salt, Tabasco sauce and onion. Add sour cream. Cover and chill. Garnish with caviar and surround with pumpernickel slices.

Yields approximately 2 cups.