Place the cream cheese, sour cream, salt, pepper, lemon zest, dill and chives in a bowl. Stir until smooth.
Add the smoked salmon to the bowl and gently fold until incorporated.
Garnish with lemon slices, dill and chives if desired. Serve immediately or store in the refrigerator for later use.
Notes
Look for high quality smoked salmon. I find that wild caught salmon often tastes better than farmed salmon. It should say on the package where the salmon is sourced.
Make sure your cream cheese is very soft so that you don't end up with lumps in your dip. I often microwave the cream cheese in 15 second increments until soft to speed up the process.
This dip will stay fresh in the refrigerator for up to 3 days. Let it sit at room temperature for at least 20 minutes before serving.