Preheat Oven: Preheat the oven to 450°F (230°C) to toast the bread (or use a toaster oven).
Prepare Bread: Cut the bread into 1½-inch (3.8 cm) squares, removing crusts if needed. You’ll need 16 squares, which usually takes 2–3 slices.
Toast Bread: Place bread squares on a tray and toast for 2–3 minutes. Flip and toast for another 2–3 minutes until golden and crisp. Set aside on a platter.
Prepare Ingredients: Mince red onion and fresh dill.
Mix Cream Cheese: In a small bowl, mash the cream cheese until smooth. Add minced dill, 2 tablespoons of red onion (reserve 1 tablespoon for garnish), and 2 teaspoons of lemon juice. Mix until well combined.
Season: Add salt, pepper, and additional lemon juice or dill to taste. For enhanced flavor, refrigerate the cream cheese mixture for 1 hour (optional).
Assemble Canapés: Spread the cream cheese on each toasted square. Roll a strip of smoked salmon into a rose shape and place on top.
Garnish and Serve: Sprinkle each canapé with remaining red onion and a small sprig of dill. Serve immediately or cover and refrigerate for up to 1–2 hours before serving.