Fold together cream cheese, dill, salt, pepper, lemon zest, and lemon juice. Reserve for spread.
Grease a sheet pan and pre-heat oven to 375 degrees F.
Combine flour, baking soda, baking powder, salt, and margarine.
Whisk together 1 cup of buttermilk and the egg. Pour this mixture into the flour mixture and combine.
Lightly dust counter with flour then work dough for 1-2 minutes and form into two sperate balls.
Melt ¼ cup of butter and whisk into ¼ cup of buttermilk.
Place dough balls onto greased sheet pan and cut an X pattern on top of dough. Brush with the butter and buttermilk mixture. Bake in oven for 45-50 minutes until a toothpick comes out clean after being inserted.
Let bread rest for 30-45 minutes before serving.
Slice bread then spread on cream cheese mixture, top with salmon and some capers.
