In a shallow bowl combine the chopped dill, honey, kosher salt, black pepper, and lemon juice. If making the spicy version add the hot sauce now and mix until honey dissolves.

Lay smoked salmon slices flat in the bowl or on a shallow tray and spoon the dill & honey mixture over the salmon, coating both sides lightly. Cover with plastic wrap and refrigerate for 15–30 minutes to let flavors meld. (Do not sit longer than 1 hour — smoked salmon is already cured.)

Toast & Spread

Preheat a skillet or grill pan over medium heat. Brush both sides of the bread slices lightly with olive oil (or butter if preferred). Toast the bread in the pan 2–3 minutes per side until golden and crisp, or use a toaster/oven to achieve similar color.

Make the Dijonnaise

In a small bowl combine the mayonnaise, Dijon mustard and whole-grain mustard (if using). Whisk until smooth and season with a pinch of black pepper. Taste and adjust — this is your Dijonnaise spread.

Spread about 1 tablespoon of Dijonnaise on each toasted slice while still warm.

Toppings & Assembly

Place 1–2 butter lettuce leaves on each slice of toast to create a slight barrier between the bread and salmon (this helps prevent sogginess).

Arrange 2 oz (about 2 large slices) of the brined smoked salmon on each toast, folding the slices for volume and even coverage.

Top with thin red onion rings (a few per toast), scatter 1/2 tablespoon capers over each, and tuck a small sprig of fresh dill on top.

Finish with a light squeeze of lemon over each toast and a crack of fresh black pepper to taste.

Sides

Cook fries according to package instructions or your preferred method (bake at 425°F/220°C for 20–25 minutes, turning once; or deep-fry at 350°F/175°C until golden). Season immediately with kosher salt.

Arrange fries on the plate alongside the smoked salmon toasts and serve dill pickles on the side. Provide extra Dijonnaise or ketchup for dipping if desired.