In a medium bowl, combine the softened cream cheese with the freshly chopped dill, lemon juice, and optional horseradish. Blend until creamy and smooth, about 2–3 minutes.

Trim the crusts off each slice of soft white or whole wheat bread on a cutting board.

Spread a generous layer of the cream cheese mixture on one slice of the trimmed bread.

Lay the thinly sliced smoked salmon on top of the cream cheese spread, slightly overlapping each piece.

Place a second slice of trimmed bread on top, pressing down slightly to adhere.

Cut the assembled sandwich into small, bite-sized pieces.

Garnish each sandwich with capers, freshly cracked black pepper, or a sprig of dill if desired.

Arrange on a platter for immediate serving or store in an airtight container for later.