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For the pâté, finely chop the smoked salmon, place in a mixing bowl and add the crème fraiche, chives, lemon juice and salt
For the pickles, place the thinly sliced beetroot in a small bowl and the radish in another small bowl
Bring the vinegar, sugar, fennel seeds and black peppercorns to the boil with 50 ml water. Pour over each vegetable ensuring the vegetables are covered
To assemble, spoon some of the pâté onto the toast, place some of the pickles on top, drizzle with olive oil and finish each slice with a sprig of dill