Mix cream and cream cheese in a blender or food processor until mixed thoroughly. Stir in the chopped scallion, lemon juice, and Tabasco Sauce. Stir in the white fish, mixing to distribute the fish, but not making it completely puréed. Small chunks of the fish are nice. 

Slice the baguette horizontally and hollow out each side slightly, to make room for the cream cheese/fish mixture. Spread the cream cheese/fish mixture on each side, until each half-log is “full”.  Stack the baguette fully and wipe excess filling off the sides. Wrap tightly in plastic wrap and chill thoroughly – about two hours – to permit easier slicing of the filled baguette.  When ready to serve, slice the baguette into 3/8″ slices and serve with your favorite Traminette.