Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Whisk together flour, baking soda, salt, and sugar in a large bowl.
- Cut in the cold, cubed butter using fingertips or a pastry blender until the mixture resembles coarse breadcrumbs (pea-sized pieces are fine).
- Make a well in the centre and pour in the cold buttermilk. Mix quickly with a fork until just combined into a shaggy dough. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently pat it down until it’s about ¾ inch (2 cm) thick. Use a 1.5-inch round cookie cutter to cut out discs and place them on the prepared baking sheet.
- Bake for 12–15 minutes, or until the tops are golden brown and sound slightly hollow when tapped. Cool completely on a wire rack.
- While the bread cools, beat the softened cream cheese, chopped dill, lemon zest, and pepper together until smooth and fluffy.
- Once the rounds are fully cooled, spread or pipe a generous dollop of the dill cream cheese mixture onto the centre of each soda bread round.
- Top each bite with a small, ruffled piece of smoked salmon. Sprinkle lightly with snipped chives before serving.