Ingredients

• 12 ounces light cream cheese (340g)
• 1/2 cup light sour cream
• 1 teaspoon liquid smoke
• 1 tablespoon lemon juice
• 1 1/2 teaspoons Worcestershire sauce
• 1 pinch salt
• 15 ounces canned smoked salmon, drained (425g) or 2 cups cooked fresh flaked salmon
• 2 tablespoons celery, finely chopped
• 2 tablespoons green onions, finely chopped
• fresh ground pepper, to taste