Smoked Salmon Dip

12oz smoked salmon
1 block Neufchâtel cheese, softened
1 tbsp. lemon juice
2 tbsp. grated horseradish

2-3 sprigs flat leaf parsley

Combine salmon, cream cheese, lemon juice, and horseradish with a fork until well blended. Top with chopped flat leaf parsley. Refrigerate if needed. Let sit at room temperature a few minutes before serving.
Serve with good crackers.