In a small bowl, combine the softened cream cheese, chopped fresh dill, and fresh lemon juice. Mix until smooth and creamy, about 2 minutes. Season with salt and pepper to taste.

Toast the whole grain sourdough bread slices until golden brown and crispy, approximately 3-4 minutes. Place them on a cooling rack.

Spread the prepared cream cheese mixture generously over each slice of toasted bread.

Arrange the thinly sliced smoked salmon on top of the cream cheese spread. Follow with a sprinkle of sliced red onion and capers.

Sprinkle finely chopped fresh chives over each assembled toast. Serve immediately.