In a small mixing bowl combine sour cream, fresh dill, lemon juice and hot sauce. Set aside.
Heat a large skillet over medium heat. Remove raw salmon from packaging, rinse, pat dry and season both sides with fine sea salt and freshly ground black pepper.
Cook salmon covered for 2 minutes on each side. Salmon can be cooked and served medium to medium rare. If you prefer a well done version or your filet is thicker than 1/2 inch, cook for an additional minute on each side. Cooking times will vary.
Remove salmon and divide into 4 equal 4-ounce pieces.
Assemble the sandwich by cutting each roll in half. Divide both types of salmon evenly among each brioche roll. On the top half of the rolls smear dilled sour cream spread and 1/2 tablespoon black caviar. Top and enjoy!
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