Mix the cream cheese with finely chopped dill, chopped spring onion, lemon juice, salt, and pepper.

Toast the buns in a pan over medium heat in a dry pan for a couple of minutes until lightly golden.

Assemble the burger. First, spread cream cheese on both sides of both buns. Then, add smoked salmon to the bottom bun of the burger. Add a thick tomato slice on top of the smoked salmon. Add arugula (also known as rocket in the UK) on the other side, on top of the cream cheese.

Stack it, and take in the beauty of silky smoked salmon nestled
between red tomato, oozing cream cheese, and green arugula sandwiched between two halves of the toasted brioche bun.