1. Combine the sour cream, dill, salt, pepper, 2 tablespoons of mayonnaise, and 1 tablespoon of lemon juice in a small bowl.
2. Mix until well combined, cover and refrigerate until the end.
3. Place all the remaining ingredients in a large mixing bowl and mix until fully combined. I find that using my hands helps everything blend together more thoroughly.
4. Form the salmon mixture into 14-16 meatballs with your hands. It can be helpful to shape them into squares to make frying easier.
5. Pour in enough oil to coat the bottom of the skillet or frying pan, then heat it on medium until it's hot.
6. Gently place half the meatballs in the skillet and fry for 3 minutes or until golden brown. Flip to a new side and cook for 3 minutes. Continue to do so until all the sides are browned evenly.*
7. Remove from the pan and place on a paper towel to absorb the excess oil. Serve hot topped with the dill sauce or on a bed of rice.

*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.