Wash dill, dab dry and chop finely, cut cress from the bed. Mix herbs with a third of cream cheese, season with salt and pepper. Mix tomato paste with the second third of cream cheese.
Season with salt, pepper and paprika. Season the remaining cream cheese with salt, pepper and curry. Cut the slices of bread into 3 equally sized pieces. Spread 5 strips of bread each with the cream cheese creams and cover each with one strip of bread.
Cover with remaining creams, spring onion rings, tomato and apricot wedges. Garnish with fresh herbs.