In a bowl, whisk together yoghurt, crumbled feta, herbs, garlic and lemon zest, season with salt and pepper.

Heat the grill and line an oven tray with baking paper. Place the pieces of sourdough onto the tray and brush with olive oil. Grill on both sides until golden and crisp.

Cut the cucumber down the center lengthways then cut into angled slices. Add to the yoghurt mixture and stir to combine.

Serve the toast topped with cucumbers, ribbons of smoked salmon and a little extra dill and salt and pepper.

Note: The cucumbers will release water in time so this is best made and served immediately.