- Pick the dill leaves and discard the stems. Thinly slice the green onions and red radishes.
- In a small bowl, stir to combine cream cheese and yogurt. Finely chop green onions and 2 tablespoons dill leaves, 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 an overlapping pattern on half of each toast. Lay the smoked salmon on the other half of the toast.
- Sprinkle toasts with remaining herbs and a little salt and pepper. Serve immediately.