Place salmon in food processor with standard cutting blade and pulse until a fine paste.
Add herbs and blend until mixed in. Use a spatula to scrape down sides so well mixed.
Add cream cheese, lemon juice, salt and pepper. Add 1 tbsp cream. Blend until light and fluffy. Add more cream 1 tbsp at a time to thin as desired.
Taste test and adjust for more herbs, salt and or pepper to taste at this time.
If the mixture seems too thick, you can add a bit more cream to thin out (no more than a tablespoon at a time). You want it to be thick enough to hold shape as a topper. Or can thin it more if using as a dip.
Refrigerate for several hours to allow for flavors to combine. I put mine in a gallon size food storage bag, so I can later use like a pastry bag.
