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In a medium bowl, beat the cream cheese, chopped pickles and a tablespoon of the pickle brine. Finely grate in the lemon zest, squeeze in the juice of half the lemon, then season well and stir to combine.
In a larger bowl, mix the flour, yoghurt, most of the sliced spring onions and most of the dill. Season and mix again until you have a dough; add more flour, if need be.
Divide the dough into four, then roll out each piece into a round, roughly 1cm-thick flatbread and rub each one with a half-tablespoon of olive oil.
Put a large frying pan (or griddle pan, if you have one) on a medium-high heat, then, one by one, cook the flatbreads for about two minutes on each side, until fluffy, cooked through and charred in places. Wrap the cooked breads in a clean tea towel while you repeat with the remaining dough.
Serve the flatbreads topped with the pickle-spiked cream cheese and smoked salmon, and garnish with the remaining spring onions and dill.