Preheat a skillet or grill pan over medium heat. Brush both sides of each slice of sourdough with olive oil (and a light smear of butter if using) to help them brown evenly.

Toast the bread in the hot pan 2–3 minutes per side, or until golden and crisp with light char marks. Alternatively, toast in a toaster oven until crisp. Transfer to a wire rack so bottoms stay crisp while you assemble.

Spread

In a small bowl, combine the softened cream cheese, lemon juice, lemon zest, chopped dill, black pepper, and salt. Stir until smooth and spreadable. Taste and adjust lemon, salt, or dill to preference.

Spread approximately 1.5 tablespoons of the cream cheese mixture evenly onto each warm toast slice. The warmth will make the spread slightly softer and meld flavors.

Toppings

Arrange about 2 ounces (roughly two thin slices or a folded portion) of smoked salmon on each cream cheese–topped toast. Fold or fan the salmon so it sits attractively and has some volume.

Scatter a few thin red onion slices and about 0.5 teaspoon of capers across each toast. If using cucumber, place 1–2 thin slices per toast beneath or alongside the salmon for a cool crunch.

Finish each toast with a light pinch of freshly ground black pepper and a small dill sprig for garnish. Serve with lemon wedges on the side for diners to squeeze over the salmon just before eating.

Serve immediately while toast is still crisp. Leftover components (cream cheese mix, smoked salmon) can be stored separately in the refrigerator for up to 2 days; do not assemble in advance or bread will get soggy.