Preparation Steps

• Place the softened cream cheese in a medium bowl. Add the crème fraîche, lemon zest, lemon juice, chopped dill, chives, salt, and pepper. Use a hand mixer or a whisk to beat the mixture until smooth and airy, about 1 minute—this makes the spread lighter and easier to smear.
• Heat your broiler on high and position the oven rack about 6 inches from the element. Line a baking sheet with foil for easy cleanup.
• Brush both sides of each bread slice lightly with olive oil. Arrange the slices in a single layer on the prepared sheet. Broil until the tops are golden and edges are crisp, about 2 to 3 minutes; flip and broil an additional 1 to 2 minutes so both sides have a touch of char. Watch closely to avoid burning.
• Remove the toasts from the oven and let them rest on the sheet for 1 minute—this short rest keeps them crisp but not too hot to spread.
• Spread a generous tablespoon (or to taste) of the whipped cream mixture onto each warm toast. The heat helps the spread loosen so it melds with the bread without becoming soggy.
• Top each smeared toast with about 1 ounce of smoked salmon (folded or slightly piled), then scatter capers and a little extra dill over the top. Finish with a quick squeeze of lemon and a crack of black pepper to brighten the flavors.
• Serve immediately while the toasts are still crisp. If making ahead, keep the spread chilled and assemble no more than 30 minutes before serving to preserve texture.