Prepare the fish. Remove any skin or bones from the hot‑smoked salmon and flake it into a mixing bowl. Finely dice the cold‑smoked salmon or gravlax so that it disperses evenly.
Mix the base. Add the crème fraîche (or sour cream), mayonnaise, minced shallot, chopped dill and lemon juice to the bowl. If using horseradish, stir it in as well.
Combine gently. Using a fork or spatula, fold the ingredients together just until combined. The goal is to keep some chunks of salmon for texture while ensuring the creamy base envelops every bite.
Season. Taste and add a pinch of salt and a few grinds of black pepper. Remember that smoked and cured salmon are already salty, so start with less and adjust as needed.
Chill. Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to meld. You can prepare laxröra up to a day in advance; the flavour improves with time.
Serve. Spoon the spread onto crispbread, toast, boiled potatoes or crisp lettuce leaves. Garnish with extra dill, a lemon wedge or a spoonful of fish roe.
