Courtesy of Food Network's Barefoot Contessa
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tbsp. freshly squeezed lemon juice
1 tbsp. minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 tsp. freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, pepper and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.
If you can find it, I prefer Norwegian salmon; it's drier and less salty than other types of smoked salmon
