Smoked Salmon Dip

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8 ounces cream cheese, at room temperature

1/3 cup buttermilk or regular whole milk

1/2 teaspoon lemon zest plus 1 tablespoon lemon juice (from 1 lemon)

2 tablespoons horseradish, drained well

Kosher salt and freshly ground black pepper 

4 ounces smoked salmon, finely minced (about a packed 1/2 cup) 

1 tablespoon fresh dill fronds, finely chopped

4 sprigs fresh chives, thinly sliced

Sliced cucumbers, quartered radishes, sliced bell peppers and/or crackers, for serving