Lemon and Dill Salmon Dip

250g cream cheese, at room temperature
2 tablespoons lemon juice
1 tablespoon horseradish sauce
1 tablespoon chopped dill
134 g  tinned  salmon
2 small spring onions, finely chopped
salt and pepper, to taste

Combine cream cheese, lemon juice, horseradish and dill.  Mix in the salmon and spring onions until it forms a smooth mixture.  Season with salt and pepper.  Serve with crackers, crusty bread or fresh vegetable sticks.
(Australian Women’s Weekly)