A luxurious brunch dish with smoked nova salmon and salmon roe with the delicious crispness of thinly sliced cucumbers. Perfect for impressing your guests for an at-home brunch or treating yourself on a weekend morning.
In a small bowl, mix the tablespoon of chopped fresh dill with the half cup of softened spreadable cream cheese until the dill is evenly distributed. Set aside.
Heat a small frying pan of medium-low heat. Add half of the tablespoon of butter to the pan and melt. Once the butter begins to foam, add one of the slices of bread to the pan and turn the heat to low. Let the bread toast for about 5 minutes, flipping over to warm the back side if desired and removing from the pan. Melt the second half of butter in the pan and repeat the process with the second slice of bread.
Spread the dill and cream cheese mixture over the slices of bread and then layer the thinly sliced cucumbers over the top. Letting the cucumber overlap slightly to entirely cover the top of the toast.
Place slices of the nova lox salmon over the cucumbers, arranging it with open areas left to add the salmon roe. Spoon the salmon roe onto the toast.
Squeeze the lemon wedge over the two slices of toast and sprinkle with additional fresh dill for garnish. Serve right away and enjoy!