Preheat the oven to 200 °C / 390 °F. Line a baking sheet with parchment paper. Cut the bread into thin slices and place on the prepared baking sheet. Drizzle with olive oil and place in the oven on the middle rack. Toast the bread for 10 minutes at 200 °C / 390 °F.
Add the drained canned salmon to a food chopper or food processor. Add the cream cheese, heavy cream, olive oil, and dill. Season with pepper, then add the lemon zest and lemon juice. Mix into a smooth spread. Season to taste, if needed.
Add the salmon spread to a bowl and serve with crunchy corn bread.