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Whip Cream Cheese: Add the cream cheese to the bowl of a food processor. Process, until the cream cheese is completely softened and airy, about 5 seconds. Add the yogurt, mayonnaise, Dijon, paprika and lemon juice. Process until smooth and combined, stopping to scrape down the sides of the bowl as necessary. (Note: If you don’t have a food processor you can use a stand mixer fitted with paddle attachment or a hand-held blender on LOW)
Add the smoked salmon, dill and lemon zest. Pulse, scraping the sides of the bowl as necessary, until the mixture is JUST combined, about 10-14 pulses.
Add wild salmon + chives: Add the steamed (or leftover or canned) salmon pieces and the chives to the food processor. Pulse until just mixed, but don’t over-process – you want generous chunks of steamed salmon mixed in the creamy dip!
Chill (recommended for best taste): Transfer the dip to a bowl and cover with plastic wrap. Chill for at least 1 hour. (Note: Dip will get thicker as it sits in the refrigerator.)
Adjust for seasoning: Taste the dip and adjust with lemon, salt, pepper and fresh herbs if needed.
Serve: Remove dip from refrigerator and let it come to room temperature before serving. Garnish with lemon wedges and fresh herbs (dill + chives). Serve with toast, crackers or chips and enjoy!