Flake the salmon
into a large bowl. Fold in the mayonnaise
and sour cream
. Mix in the cucumber
. Add the lemon zest
and juice and season with salt and pepper.
Cover and refrigerate for a minimum of 30 minutes and up to 72 hours, then taste again to see if more salt and pepper needs to be added. Serve on your favorite bagel or as a dip with chips and enjoy!