- In a small bowl, stir to combine cream cheese, yogurt. Finely chop 2 tablespoons dill leaves and green onions, reserving the remaining dill for garnish. Fold the finely chopped herbs into the cream cheese mixture, and season with salt and pepper.
- Spread the cream cheese mixture on 4 slices of toast. Arrange radishes in overlapping pattern on half of each toast. Lay the smoked salmon onto the other half of the toast.
- Sprinkle toasts with remaining herbs and a little salt and pepper. Serve immediately.