In a medium bowl, combine the softened cream cheese, chopped dill, chopped chives, lemon juice, and Dijon mustard. Mix until well combined and creamy.
Season the cream cheese mixture with salt and freshly ground black pepper to your liking. Taste and adjust seasoning as needed.
Gently fold in about half of the smoked salmon, breaking it into smaller pieces as you go, into the cream cheese mixture. Reserve the remaining salmon for topping.
Prepare your serving base: arrange crackers, toasted baguette slices, or cucumber rounds on a platter.
Spoon or pipe the smoked salmon and cream cheese mixture onto your chosen bases. You can also simply spread it.
Top each appetizer with a small piece of the reserved smoked salmon.
Garnish with extra fresh dill, chives, a sprinkle of capers, or a thin sliver of red onion if desired.
Serve immediately or chill until ready to serve.
