This recipe is a perfect light lunch option for the summertime. It's also great to make when unexpected guests come over to your house because it's quick and easy to make and looks elegant. Switch up the recipe to your own tastes by swapping out cucumbers for blanched asparagus spears.
8 tbsp Cream cheese (room temperature)
2 Small preferably Persian cucumbers (sliced into quarters length wise
Several sprigs of dill
Freshly ground pepper
1 tbsp Lemon zest
Place a slice of the salmon on a cutting board. Spread one tablespoon of cream cheese on half of the slice.
Top with a spear of cucumber, some dill, a little pepper and lemon zest and roll tightly into a cylinder. Proceed the same way with the rest of the salmon.
Arrange salmon roll-ups on a platter, scatter some more dill over them, and serve with slices of lemon alongside.