1 T. olive oil (or more as needed)
2 t. chopped fresh dill plus some dried- several pinches?
1 1/2 T. fresh lemon juice or more.
1 t. black pepper
3/4 lb. cold smoked salmon, cut in thin strips
48 slices French baguette, toasted
fresh dill springs
1/2 cup Alouette cheese ( rind removed spreadable)
Spread each toast slice with about 1 t. or more of the cheese. Top with about 1 T. salmon mixture or maybe more or less, depending on size of toast. Top with a sprig of dill.