1. Pop your bread under your grill or in to your toaster to toast.
2. Spoon your creme fraische in to a small bowl. Finely chop almost all of your dill - holding back just a small amount to garnish. Add your chopped dill to your creme fraiche
3. Halve your lemon and squeeze in the juice from one half. Give everything a good mix.
4. It's time to put everything together. Layer your toast with a generous amount of smoked salmon. Top with your creme fraiche mixture, and gently scatter over your remaining dill to garnish. Slice your remaining piece of lemon and serve alongside your black pepper to season to taste.