Smoked Salmon and Dill Canapés

Preheat your oven to 350°F (177°C).

Arrange the rye bread slices on a baking sheet.

Brush the tops of the bread slices evenly with melted butter.

Bake for 8-10 minutes, or until lightly golden and crisp. Remove from oven and let cool completely.

In a medium bowl, combine the softened cream cheese, chopped fresh dill, lemon juice, and freshly ground black pepper.

Mix with a spoon or spatula until well combined and smooth. Ensure the dill is evenly distributed.

Spread a generous layer of the cream cheese mixture evenly over each cooled rye bread base, ensuring it reaches the edges.

Gently place a piece of thinly sliced smoked salmon on top of the cream cheese layer on each canapé. You can fold or pleat the salmon for a more decorative appearance.

Garnish each canapé with a fresh dill sprig.

Arrange the finished canapés on a serving platter. Serve immediately or chill briefly before serving.