Saw this recipe today in the Aug issue of Louisiana Cookin' magazine and remembered your post. It's for smoked trout but probably any smoked fish would work.
Smoked Trout Spread
8 oz. cream cheese, room temperature
1/2 cup chopped green onions
3/4 cup sour cream plus additional, if needed
1 TBS. chopped fresh dill
1/2 tsp. Louisiana hot sauce, or to taste
1/2 tsp. salt-free Creole seasoning, or to taste
1 4oz. pkg smoked trout fillets
In a bowl beat cream cheese using an electric mixer until smooth. Beat in green onions, sour cream, dill, pepper sauce, and Creole seasoning.
Add trout and beat on low speed until smooth, thinning with additional sour cream by tablespoons, if needed to achieve a smooth consistency.
Season to taste with salt and pepper
For garnish, chopped red onions, capers
Spread mixture on serving plate or bowl. For a garnish, top with chopped red onions and capers.
Serve chilled or at room temperature with crackers or baguette slices