Combine cream cheese, sour cream, Dijon mustard and lemon zest in a food processor; pulse to combine well. Add gravlax; pulse until almost smooth. Add dill; pulse 2 or 3 more times or just until combined, and scrape into a serving dish.
Cover and chill for at least 4 hours, or up to 2 days.
Serve pâté chilled with dark rye bread, crackers and crudité.
Nutrients per serving: 134 calories, 6 g protein, 12 g fat (6 g saturated fat), 2 g carbohydrates (0 g fibre), 38 mg cholesterol, 250 mg sodium
Best Health tip: Gravlax is a cured salmon, usually available in the freezer section. No need to thaw it first: It chops up more evenly when it’s a bit frozen.