Start by chopping your smoked salmon into smaller pieces. In a blender, combine the salmon with cream cheese. Blend on medium speed for about 30 seconds until the mixture is smooth and creamy.

Next, pour in the heavy cream and squeeze in the fresh lemon juice. Continue blending on medium speed for an additional 30 to 45 seconds until the mixture is light and airy.

If you’re using dill for flavor, fold it in at this stage, along with a pinch of salt and pepper to taste. Blend briefly to combine.

Carefully transfer the creamy mixture into a serving bowl using a spatula. Smooth the top with the spatula.

Cover the bowl with plastic wrap or a lid, and place it in the refrigerator for at least 1 hour to allow flavors to meld.

Before serving, allow the smoked salmon mousse to sit at room temperature for about 10 minutes to soften. Spoon it onto your choice of crackers, bread, or cucumber slices.