1/2 pound pre-sliced smoked salmon, gravlax style
1/2 pound light cream cheese, softened
1 tablespoon fresh dill, chopped
1 tablespoon capers
1 English cucumber, sliced
red onion strip, for garnish
dill sprigs, for garnish
Lay some plastic wrap on your work surface and arrange the salmon on top in a 12 x 8 inch rectangle.
Mix cheese with dill and spread over salmon.
Press row of capers into cheese along one long edge.
Beginning at edge with capers, roll up jelly roll style to enclose capers in center.
Wrap in plastic wrap, squeezing to form smooth cylinder, and twist ends closed.
Freeze for at least 4 hours or up to 1 month.
To serve, thaw roll for 10 minutes, slice thinly, and arrange on cucumber slices.
Garnish with onion and dill.
Let stand for 10 minutes at room temperature.