1. Soften the cream cheese at room temperature for easier mixing.
2. Finely chop the smoked salmon, red onion, and fresh dill.
3. In a bowl, combine the cream cheese, smoked salmon, red onion, dill, lemon juice, horseradish, Worcestershire sauce, and lemon zest.
4. Mix the ingredients thoroughly using a food processor, stand mixer, or by hand until well combined.
5. Taste the mixture and adjust seasonings if needed.
6. Cover and refrigerate the mixture for at least 30 minutes to firm up.
7. Prepare the coating by chopping pecans and mixing them with fresh herbs or everything bagel seasoning.
8. Once chilled, shape the mixture into one large ball or multiple smaller balls.
9. Roll the cheese balls in the prepared coating, ensuring even coverage.
10. Place the coated cheese balls on a serving plate and refrigerate for at least 1-2 hours to allow flavors to meld.
11. Remove from the refrigerator about 15 minutes before serving for the best texture.
12. Serve with crackers, bagel chips, or vegetable slices.
13. Store any leftovers in an airtight container in the refrigerator for up to 2 days.