In a food processor, place the sour cream, block cream cheese, capers, fresh lemon juice, and prepared horseradish. Pulse until smooth and creamy, about 30 seconds.

Add half of the smoked salmon to the mixture and pulse until just incorporated, about 10-15 seconds.

Chop the remaining smoked salmon into small pieces and gently fold into the mixture using a spatula.

Transfer the pâté to a serving bowl, cover tightly with plastic wrap, and let it chill in the refrigerator for at least 30 minutes.

Serve with toast points, bagels, or thick slices of a fresh baguette.