Place the cream cheese, butter and smoked salmon into a food processor.
Add fresh lemon juice and dill and pulse until smooth.
I'm using my Kenwood mixer with a food processor attachment.
Line a tray with parchment paper and create small fat bombs using about 2 1/2 tablespoons of the mixture per piece.
Garnish with more dill and place in the fridge for 1-2 hours or until firm.
Alternatively, simply spoon the mixture into an airtight container.
Eat immediately or store in the fridge for up to a week.
Eat on top of crunchy lettuce leaves or as spread on top of Ultimate Keto Buns, Healthy Low-carb Bagels or Low-carb "Rye" bread.