Peel and dice the garlic and onions. Wash and dice the celery. Saute the herbs in olive oil until the onion is transparent. Remove from heat and let cool.
Beat cream cheese and salmon until they are totally combined.
Puree the herbs. Add lemon juice, dill, capers, and hot sauce. Puree until thoroughly smooth.
Adding a small amount at a time, combine the puree with the cream cheese mixture. Beat until smooth. Add salt and pepper to taste. Refrigerate one hour before serving with bread, crackers, or chips.