Brush both sides of 4 slices of sourdough lightly with 2 tbs softened butter and 1 tsp olive oil. Heat a skillet over medium-high heat (or preheat broiler/toaster). Toast bread in the skillet 2–3 minutes per side until golden and crisp, or broil 1–2 minutes per side. Remove and set on a wire rack to keep crisp.

Spread & Cheese

Make lemon-herb spread

In a small bowl, combine 4 oz softened cream cheese, 2 tbs Greek yogurt (or crème fraîche), 1 tsp fresh lemon juice, 1 tsp lemon zest, 0.5 tsp sea salt and 1 tsp freshly ground black pepper. Whisk or beat with a fork until smooth and slightly fluffy. Taste and adjust salt/pepper or lemon as desired.

Spread a generous layer (about 1–1.5 tbs) of the lemon-herb cream cheese on each toasted bread slice while still slightly warm so it softens and melds with the toast.

Smoked Salmon & Toppings

Arrange smoked salmon

Divide 8 oz thinly sliced cold-smoked salmon across the 4 toasts (about 2 oz per toast). Drape the slices so they fold and create texture rather than lying flat.

Add onions, capers and greens

Scatter very thinly sliced shallot (about 1 small shallot total) evenly over the salmon. Sprinkle 2 tbs rinsed capers across the toasts. Add a small handful (about 1/4 cup) of baby arugula or microgreens to each toast and, if using, arrange thin cucumber slices on top or alongside for crunch.

Herbs and oil

Drizzle about 1 tsp extra virgin olive oil across the toasts, then sprinkle 2 tbs chopped fresh dill and 1 tbs sliced fresh chives evenly between the pieces.

Finishing & Garnish

Finish each toast with a light dusting of everything bagel seasoning or 1/2 tsp flaky sea salt in total, and a pinch (about 1/4 tsp) of freshly ground black pepper. Serve each toast with a lemon wedge for squeezing just before eating.

Optional: For a warm-cold contrast, briefly (15–30 seconds) place assembled toasts under a broiler to warm the top slightly, but be careful not to overheat the smoked salmon — usually best served cool or at room temperature.