Preheat a skillet or grill pan over medium-high heat, or preheat a toaster/oven to 375°F (190°C). Lightly butter both sides of each bread slice with the unsalted butter.

Toast the buttered bread in the hot skillet or grill pan for 1–2 minutes per side until golden and crisp, or toast in the oven/toaster until edges are browned and the interior is still slightly tender. Transfer to a wire rack or plate.

In a small bowl, combine the softened cream cheese, lemon zest, and lemon juice. Whisk or stir until smooth and season lightly with black pepper to taste.

Spread about 1 tablespoon of the lemon cream cheese on each warm toast slice while still slightly warm so it softens and melds with the bread.

Smoked salmon & toppings

Divide the smoked salmon evenly among the 4 toast slices (about 2 oz/50–60 g per slice). Fold or drape the slices attractively over the cream cheese to build gentle height.

Scatter a few thin shallot slices over each toast, followed by a few capers per slice. Sprinkle the chopped fresh dill evenly across the toasts.

Top each toast with a small handful (about 1/4 cup) of baby arugula or microgreens. Drizzle each with about 1/4 teaspoon of extra-virgin olive oil and gently press the greens into the salmon to keep them in place.

Squeeze a lemon wedge lightly over each toast just before serving for a bright finish.

Optional finishing

If desired, finish with a light sprinkle of everything bagel seasoning or flaky sea salt and a crack of freshly ground black pepper to taste.

Serve immediately while the toast is still slightly warm and the flavors are bright.