Smoked Salmon Spread adapted from "Barfeoot Contessa Family Style" by Ina Garten
250g cream cheese, at room temperature 1/2 cup sour cream 1 tablespoon freshly squeezed lemon juice 1 tablespoon minced fresh dill 1 teaspoon prepared horseradish -- drained 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 250g smoked salmon, minced (the original recipe only called for 125g but I love a stronger balance of salmon than cream cheese).
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.