In the bowl of an electric mixer, add the room temperature cream cheese (making it easier to incorporate the other ingredients, creating a fluffier mousse like consistency), pickles (more or less depending on the type of fish and the strength of the smoke from the cooking process), parsley, horseradish, cracked pepper and lemon zest. Using a paddle attachment (preferably one with a spatula attached to the edges of a paddle blade) and beat the mixture for about 3 minutes, or until light and fluffy in consistency.