Chop the smoked salmon into small chunks, place into the food processor together with the cream cheese. Add some lemon juice for seasoning and the dill. Process until smooth.

Taste for seasoning - add more lemon juice and season with pepper.

If you're serving this with crispy rye bread crisps, then you need some sliced rye bread, use a very dark rye bread. Cut out small squares, circles, or shapes and toast them in a preheated 400 F oven for about 6-7 minutes, until crispy. Cool, then spoon the cream cheese and smoked salmon paté on top and garnish before serving.

You can make the paté up to a day in advance, but don't spread it on toasted rye bread until up to an hour before serving, or they won't be crispy.