Slice the smoked salmon into thin slices. Marinate in a container with Soy Sauce and Olive oil and refrigerate for 45 minutes to 1 hour. Remove from refrigerate approximately 5 minutes before you are ready to cook.
Cut the brioche in circles using a cake cutter. Place the marinated smoked salmon slices on top of the brioche. You can add an additional touch of Soy Sauce on top of for more flavour. Garnish with the sliced radishes, dill and mint leaves.