Smoked Salmon Dip

12-16oz of smoked salmon, hot smoked, not Lox. 

1 block of cream cheese

1/4 cup mayo

1/4 cup sour cream

1 tablespoon of dill, fresh or dried

1 teaspoon of horseradish 

1 juice of a lemon

3-5 green onions

2-3 dashes of hot sauce

2-3 dashes of Worcestershire sauce

1 small jar of capers

1 cup of chopped pecans 

Mince the green onion bulbs, save the tops to garnish the top. 

To the minced onions, add the juice from one lemon. Add softened cream cheese, sour cream, mayo, horseradish, hot sauce and Worcestershire sauce and dill. Blend until smooth. Once smooth, add the drained capers and roughly chopped salmon. Fold the capers and salmon into the mixture. Transfer to a serving bowl, top with chopped pecans, chopped green onion tops, a few sprigs of fresh dill. Chill and then serve with crackers or pita chips.