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, like parsley. For crackers, nothing beats table water crackers, to my mind. They're just a great neutral cracker that lets you enjoy this awesome dip.
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.
Notes
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.
Keys to Success
Any sort of salmon, trout or char will work here, as will other oily fish like bluefish, mackerel, mullet, jacks, tuna or whitefish.
I have made this with cold-smoked salmon, but I prefer it with hot-smoked salmon. Either works, however, so use what you have.
If you want to add a bit of zip to the dip, stir in a few teaspoons of prepared horseradish. I love that addition.