In a small mixing bowl, combine whipped cream cheese, chopped fresh chives, diced fresh dill, and lemon zest. Add a pinch of salt and freshly ground black pepper. Blend until smooth and creamy.

Set aside to let the flavors meld.

Preheat your toaster or frying pan over medium heat. Toast slices of rye or whole wheat bread until golden brown, about 3-4 minutes per side.

Remove from heat and allow to cool slightly.

Take two slices of the toasted bread and spread the herbed cream cheese mixture on one side of each slice.

Place smoked salmon over one cream cheese-coated slice, then layer thinly sliced red onion and a handful of arugula or watercress.

Press the second slice of toasted bread onto the fillings with the cream cheese side facing down. Trim crusts if desired and cut into triangles or rectangular finger sandwiches.

Serve immediately for the best taste experience, paired with a light salad or chips.