Place the lactose-free cream cheese in a medium sized bowl (big enough to mix all the ingredients) and very gently press it down in a few places with a silicone spatula to soften. Do not stir or it will liquefy and you need it to retain as much body as possible.

In a separate bowl, stir together the lactose-free sour cream, 2 tablespoons of minced dill, scallion or chives and lemon juice. Season to taste with pepper. You might think it needs salt but you will be adding the briny roe, so wait on any further seasoning. Fold in about three-quarters of the roe, by eye. Taste again at this point and add salt if desired.

Use a silicone spatula to scrape the sour cream mixture on top of the cream cheese. Very gently fold everything together. Dip can be made up to 6 hours ahead at this point, in which case cover with plastic wrap and refrigerate. When ready to serve, scrape dip into a serving bowl and garnish with remaining salmon roe and sprigs of dill. Offer dip with choice of dippers. If you are going to set out a serving implement, do not use metal. Caviar is classically served with tiny mother of pearl spoons or spreaders, but glass or even wood or bamboo would work. Metal can react with the delicate eggs and create an off flavor. Enjoy!