Butter each slice of bread evenly all the way to the edges.
Lay slices of smoked salmon on top of the buttered bread in an even, single layer.
Use a knife or cookie cutter to cut triangles, squares, or other shapes from the bread and smoked salmon.
Garnish with grated lemon zest, a sprig of fresh dill, and some salt and freshly ground black pepper.
Notes
To freeze: Layer the smoked salmon canapes in an airtight container, separated by sheets of parchment paper (baking paper). Freeze and consume within one month.To defrost:Take the canapes out of the freezer 2 hours before you intend to serve them, and lay them directly onto the serving plate. Cover with plastic wrap and garnish with lemon juice and herbs before serving.