1-In a small bowl, mix together the: In a small bowl, mix together the whipped cream cheese, chives, dill, lemon zest, salt and pepper until well combined. Set aside.
2-Toast the bread slices until lightly golden: Toast the bread slices until lightly golden brown. Let cool slightly.
3-Spread a generous layer of the herb: Spread a generous layer of the herb cream cheese mixture on each slice of toasted bread.
4-Arrange the smoked salmon slices evenly over: Arrange the smoked salmon slices evenly over the cream cheese on two of the bread slices. Top with red onion slices and a handful of arugula or watercress.
5-Place the remaining bread slices, cream cheese: Place the remaining bread slices, cream cheese side down, on top of the fillings and press gently to adhere.
6-Using a sharp serrated knife, carefully cut: Using a sharp serrated knife, carefully cut off the crusts from each sandwich. Cut each sandwich in half diagonally to form triangles, or into three rectangular finger sandwiches.
7-Serve the smoked salmon sandwiches immediately, arranged: Serve the smoked salmon sandwiches immediately, arranged on a platter. Enjoy!