Open-Faced Smoked Salmon & Rye Sandwich with Dill Cream Cheese & Pickled Beets

**Prepare the Dill Cream Cheese:** In a mixing bowl, combine the softened cream cheese, chopped fresh dill, and lemon juice. Mix well until smooth and creamy. Season with a pinch of black pepper. Taste and adjust seasonings as needed.

**Toast the Rye Bread:** Toast the rye bread slices to your desired level of doneness. You can use a toaster or toast them in a preheated oven at 350°F (175°C) for a few minutes until lightly golden.

**Assemble the Sandwiches:** Spread a generous layer of dill cream cheese on each toasted rye bread slice.

**Add the Smoked Salmon:** Drape the thinly sliced smoked salmon over the cream cheese.

**Arrange the Pickled Beets:** Artistically arrange the thin slices of pickled beets on top of the smoked salmon.

**Garnish and Serve:** Garnish each open-faced sandwich with a sprig of fresh dill. Serve immediately and enjoy!