Here are two versions of a spread you can make if you find good hot-
smoked salmon (Portlock is a pretty good brand, out of Seattle). The
first is from a food writer/restaurateur for the Juneau (AK) Empire,
the second is my old favorite. The first is lighter in texture and
more varied in its tastes/flavors, the second is more straightforward.

Smoked Salmon Spread
by Ginny Mahar

(Makes 2 cups)

Popular go-withs for salmon spread are buttery crackers (I like Late
July Organic's Classic Rich Crackers because they're light yet
sturdy), pumpernickel cocktail bread, bagel chips or Lavosh-style
flatbread.

8 ounces smoked salmon
4 ounces cream cheese
¼ cup sour cream
¼ cup mayonnaise
½ teaspoon Louisiana-style hot sauce
2 tablespoons capers, drained
2 tablespoons chopped walnuts
2 teaspoons sour cream horseradish
2 teaspoons finely chopped chives, plus extra for garnish
1 teaspoon lemon juice
1/8 teaspoon freshly ground pepper

1. Break the salmon into small pieces, discarding skin and bones. Set
aside.
2. Place the cream cheese in a medium, microwave-safe mixing bowl.
Microwave on high 30 seconds or until softened.
3. Add all remaining ingredients (except salmon) to the cream cheese
and stir to combine. Add flaked salmon and using a rubber spatula fold
into mixture until thoroughly coated.
4. Place in a serving dish and garnish with extra chives. Keep
refrigerated until ready to serve. May be made 1 day in advance.

------------

Smoked Salmon Spread

6-8 oz. smoked salmon (hot smoked, not nova)
8 oz. cream cheese (room temp)
1 small, 1/2 large red onion, finely chopped
2 TB milk
2 TB fresh lemon juice
1 TB fresh dill, chopped (or 1/2 TB dried)
6 or so shakes of Louisiana red hot pepper sauce

Mix cream cheese, milk, lemon juice, hot sauce, and dill together
until well combined. (The milk helps the cream cheese mix
smoothly.)
Stir in the onion and smoked salmon.
Refrigerate for at least two hours to let flavors combine (may store
overnight). Let come to room temp to serve, spread on crackers.

Note: I posted this before and overstated the dried dill at 2 TB
instead of 1/2 TB. -aem