In a small mixing bowl, blend the softened cream cheese with the chopped fresh dill, a squeeze of lemon juice, a bit of lemon zest, and black pepper until smooth.

If you are using capers, fold them into the cream cheese mixture or set them aside to sprinkle on later.

Lay the bread slices out on a clean surface and spread a thin, even layer of the cream cheese mixture onto one side of each slice.

Place the smoked salmon slices over half of the bread slices, trimming the fish so it fits the shape of the bread.

If you are including cucumber, place a single layer of the thin slices on top of the salmon.

Top the salmon-covered slices with the remaining bread slices, cream cheese side down, to create a sandwich.

Using a sharp serrated knife, carefully trim the crusts off the sandwiches to create clean edges.

Cut the sandwiches into your desired tea shapes, such as small rectangles (fingers), triangles, or small squares.

Garnish the top of each sandwich with a tiny sprig of fresh dill or an extra sprinkle of black pepper before serving.