-
1
To prepare the crackers: Combine the flour, pepper, lemon rind, and butter in a large bowl.
-
2
Blend with fingertips or a pastry blender until the mixture resembles coarse meal.
-
3
Stir in the sour cream, lemon juice, and 1 tablespoon cold water.
-
4
Toss to form stiff dough.
-
5
Turn out onto a floured work surface and knead briefly into a ball.
-
6
Add a 1 to 2 teaspoons of cold water if the dough appears to be too stiff.
-
7
Wrap the ball in plastic and refrigerate until well chilled, at least 15 minutes (The dough can be made up to a day in advance).
-
8
Preheat the oven to 400 degrees.
-
9
Cut the ball in half and working with one half at a time, roll the dough out 1/16-inch thick.
-
10
Use a 2-inch cookie cutter to make 16 rounds.
-
11
Repeat with the other half of the dough.
-
12
Transfer to an ungreased cookie sheet and sprinkle with salt.
-
13
Bake in the middle of the oven for 8 to 10 minutes, or until golden.
-
14
Cool on wire racks for 5 minutes before serving.
-
15
To make the chowder: Peel the potatoes and cut into 1/4-inch cubes.
-
16
Melt the butter in a saucepan over low heat; add the onion and cook, stirring often until softened, about 5 minutes.
-
17
Whisk in the flour and cook for about 3 minutes.
-
18
Increase the heat to medium-high, pour in the hot milk, and bring to a boil, whisking constantly.
-
19
Add the potatoes, season with salt, and reduce the heat to medium-low.
-
20
Cook until the potatoes are almost tender, 10 to 12 minutes.
-
21
Add the salmon, and cook until slightly firm to the touch, about 5 minutes.
-
22
Transfer the salmon to a plate and break into chunks.
-
23
Add the chunks, smoked salmon, dill and lemon juice to the hot chowder.
-
24
Season with salt and pepper and simmer until just heated through, about 2 minutes.
-
25
Serve hot with crackers on the side.
