4 slices sourdough bread
1/2 tub of cream cheese
100g portion Belhaven Smokehouse hot smoked salmon, flaked
Fresh dill sprigs, chopped
4 gherkins, chopped
1 tsp lemon juice
Salt and Pepper
Combine the cream cheese, chopped gherkins and dill in a bowl.
Heat a chargrill pan over medium-high heat. Brush both sides of bread slices with oil. Cook for 1 to 2 minutes each side or until golden and charred.
Spoon the cream cheese mixture over toast. Top with hot smoked salmon and a drizzle of lemon juice. Season with salt and pepper.