Smoked Salmon Canapés

Instructions

1. Toast the bread
   Lightly toast the pumpernickel or rye bread rounds in a 350°F oven for about 5 minutes until just crisp. Allow to cool completely before assembling.
2. Prepare the cream cheese mixture
   In a medium bowl, combine the softened cream cheese, chopped dill, lemon juice, lemon zest, and black pepper. Mix until smooth and well incorporated. Refrigerate for 10 minutes to firm up slightly.
3. Prepare the garnishes
   Thinly slice the red onion into rings or half-moons. Drain and rinse the capers. If using cucumber, slice thinly. Place the sour cream in a small piping bag with a small round tip or in a plastic bag with the corner snipped off.
4. Assemble the canapés
   Spread about 1 teaspoon of the cream cheese mixture onto each toasted bread round. Fold or roll a small piece of smoked salmon and place it on top of the cream cheese.
5. Add the garnishes
   Top each canapé with a few slices of red onion, a few capers, and a small cucumber slice if using. Pipe a tiny dollop of sour cream on top of each. Finish with a small sprig of fresh dill.
6. Serve
   Arrange the canapés on a serving platter. For best results, serve within 1 hour of assembly. Keep refrigerated until ready to serve.