Smoked salmon and roast capsicum toast

1 In a hot oven or on the barbecue, roast the capsicum until soft and charred. Set aside to cool, then peel off the skin. Core and deseed, then slice into 10cm pieces.

2 Warm or toast the bread under the grill or on the barbecue. Cut into thin slices.

3 Spread each slice of bread with cream cheese, a slice of capsicum and a slice of smoked salmon. Sprinkle with capers and a little chopped dill. Squeeze over a little lemon juice to finish.