Smoked Salmon Spread

1 (8-ounce) package cream cheese
½ cup sour cream
1 Tablespoon freshly squeezed lemon juice
1 Tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
½ teaspoon kosher salt (if needed)
¼ teaspoon freshly ground pepper
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, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers. Yield: 3 cups.

If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.