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Trim the greens and halve the radishes. Toss with a generous pinch sea salt and set aside.
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In a large bowl, use a fork to whip together the cream cheese, lemon juice, green onion, parsley, and dill, along with a generous pinch each sea salt and pepper. Herbed cream cheese can be made two days in advance and kept covered in the fridge.
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Spread several tablespoons herbed cream cheese on each toast, layer on the smoked salmon, garnish with minced herbs, sea salt, pepper, and a squeeze of lemon juice. Serve with halved radishes.