Begin by making the sauce. In a small food processor blend together the mayo, dill, capers and lemon zest until fully combined but slightly chunky. Set aside.
Toast or broil the bread until lightly brown and crunchy.
To assemble the tartines smear a good amount of the sauce on one side of each piece of bread. Next, gently fold and lay 2 pieces of smoked salmon on the toasts followed by a couple slices of radish and finish with a handful of micro greens.
Serve and enjoy!
Recipe Courtesy of Megan Mitchell