📖 Instructions

1. First, let's prep the ingredients. Give your smoked salmon a gentle pat down with some paper towels to remove any excess moisture. This step is super important for preventing soggy rice cakes. Trust me on this one!
2. Next, grab your cream cheese and soften it a bit. You can do this by leaving it out at room temperature for about 15-20 minutes, or by giving it a quick zap in the microwave for 10-15 seconds. Don't over do it though; you want it spreadable, not melted!
3. Now, get your rice cakes ready. If you are making them yourself, follow the instructions on your rice cake maker, or alternatively cook them in a non-stick pan. If using store-bought rice cakes, just make sure to toast them lightly in a pan until slightly golden – about 30 seconds to a minute per side.
4. Once your rice cakes are toasty, it's time to assemble! Spread a thin, even layer of softened cream cheese onto each rice cake. Be gentle; you don't want to break them. Aim for a nice, even coating.
5. Now for the star of the show – the smoked salmon! Place a few slices of smoked salmon on top of the cream cheese. Don't go overboard; you want a delicious balance of flavors, not a salmon landslide!
6. For that extra touch of freshness, sprinkle some finely chopped fresh dill on top of the salmon. A squeeze of fresh lemon juice adds a lovely bright zing. You'll be amazed at how much the lemon elevates the flavor profile. Really!
7. Finally, serve immediately and enjoy! I like to pair these with a simple side salad for a light yet satisfying meal. You know, sometimes simple is best. Unless it's cake, then more is better... almost always...