In a food processor, combine the mayonnaise, cream cheese, Datil Zest, Snake Bite or Venom Datil Pepper Hot Sauce, onion, capers, lemon juice, horseradish, and 4 ounces of the salmon. Pulse until smooth.
Transfer mixture to a bowl.
Chop the remainder of the salmon into small pieces, and stir into the salmon mixture in the bowl.
Stir in the chopped dill. Serve immediately or cover and refrigerate.
Prior to serving, garnish with a few capers and a sprig or two of fresh dill.
Serve with crackers, bagel chips, or fresh veggie dippers.