In a medium sized bowl, whisk together cream cheese, goat cheese, lemon zest, salt and pepper until smooth and creamy.

In a separate bowl toss together shallots and chopped radishes.

Line a 6" ring mold or springform pan with plastic wrap along the bottom and up the sides.

Press ⅓ of the flaked smoked salmon into the bottom of the plastic lined mold.

Spread ½ of the cream cheese mixture over the salmon, then top with half of the radish and shallot mixture. Sprinkle with ⅓ of the chopped chives

Repeat layers with ⅓ of the smoked salmon and remaining cheese and radish mixture.

Finish off the final layer with the remaining smoked salmon and chives.

Cover dip and refrigerate for at least 1 hour or overnight.

When ready to serve, carefully remove ring and plastic wrap.

Place on serving dish and serve with endive leaves and crackers.