Smoked salmon dip with everything bagel crackers

Put the hot smoked salmon into a food processor.

Add the minced shallots, drained capers, chopped dill, salt, sour cream, mayo and cream cheese, then zest a whole lemon in.

Add the juice of half that lemon, or a bit more for tartness.

Pulse 10 to 12 times, up to about 14; do not over chop or the sour cream loosens and the salmon weeps.

For the crackers, combine the all purpose flour, whole wheat flour, salt, baking soda, everything bagel seed mix and olive oil in a food chopper.

Spin the cracker dough while drizzling in the room temperature water; or stir it together in a bowl with a spatula.

Squeeze the dough together and give it three to four kneads only, or the crackers will be chewy instead of brittle; cut into four equal pieces.

Roll each quarter through a pasta roller three to four times, cranking down to number four; fold the shaggy sheet over itself into a rectangle, turn it 90 degrees and feed it through from the widest setting down to number four again.

Alternatively roll by hand with a rolling pin until about five sheets of paper thick.

Lay the four sheets on parchment lined sheet trays and cut into long rectangles with a knife or dough scraper.

Bake at 350 for about 20 to 25 minutes until nicely golden brown and fully crisped.