Prep your workspace: Lay everything out on the counter before you start — bread, salmon, cucumber, cream cheese and garnishes. This recipe moves quickly, so having it all within arm's reach keeps you calm and stops you hunting through the fridge mid-assembly.

Warm the pan: Place a large frying pan over medium heat and let it come up to temperature for about two minutes. You'll know it's ready when a drop of water flicked onto the surface sizzles and evaporates within a second. Don't rush this — a properly heated pan gives you even colouring rather than pale, chewy patches.

Toast the bread: Drizzle the olive oil over the pan and lay in the bread slices, working in batches if needed. Cook for 60 to 90 seconds per side until the surface turns a deep golden brown and you can hear a gentle crackle as it crisps. The kitchen should start smelling nutty and warm.

Rub with garlic: While the toast is still hot, rub the cut side of the garlic clove across one face of each slice. The rough surface acts like a grater, catching the garlic and releasing its aroma — you'll smell it immediately, sharp and sweet at once. Discard the clove afterwards.

Whip the cream cheese: In a small mixing bowl, stir the cream cheese with the chopped dill, lemon zest, half the black pepper and a pinch of salt. Mix until it's smooth and spreadable, about 30 seconds. Taste it — it should be tangy, herby and lightly seasoned, not flat.

Spread and layer: Spread a generous tablespoon of the cream cheese mixture over each warm slice, right to the edges. The cheese should soften slightly against the toast but hold its shape. Lay cucumber rounds on top in a single overlapping row, then drape the smoked salmon over them in loose, ruffled folds rather than flat sheets.

Finish and serve: Scatter over the chopped capers, red onion if using, chives and dill sprigs. Finish with a squeeze of lemon, a drizzle of olive oil, the remaining cracked pepper and a pinch of flaky salt. Serve straight away while the bread still has its crunch — the contrast between warm toast and cool toppings is the whole point.