Keep in mind that this recipe uses raw salmon, so buy sushi grade salmon if you can. If you don't like dill, you can use another herb. Parsley's the ole' standby. For crackers, nothing beats table water crackers, to my mind. They're just a great neutral cracker that lets you enjoy this awesome dip.
Author: Hank Shaw
1/2poundsalmon,skinless (sushi grade if possible)
6ouncesof sour cream
2tablespoonschopped fresh dill
2teaspoonsground white or black pepper
Salmon roe or other caviar for garnish(optional)
Remove any pinbones from the salmon. Flake the smoked salmon into smallish pieces and chop the fresh salmon into 1-inch pieces. Buzz both in a food processor a few times until you have a rough puree.
Move the salmon to a bowl and mix with the lemon juice, sour cream, dill and pepper. Add salt if it needs it. Serve on crackers with some caviar.
Don't make a whole lot more than you think you'll eat in a day or so; this dip doesn't keep for more than 48 hours, even in the fridge.