In a food processor combine 125g cream cheese, 60g (¼ cup) sour cream, 1 tbsp horseradish cream, the zest and juice of ½ lemon.

Add 100g gravlax (or smoked salmon) and combine.

Cover and chill for a couple of hours before serving with dark rye crackers.

Optional: stir in 1 tbsp chopped dill or chives.