2tablespoonsfresh dill, chopped (plus more for garnish)
Salt and freshly ground black pepper
Combine the cream cheese, lemon zest and dill in a small bowl. Season lightly with salt and pepper and set aside.
Trim the tapered ends from the cucumber, slice the remainder into rounds (1/8 to 3/16-inch thick) and arrange them on a serving tray.
Cut the salmon into small strips (about 1 x 1.5-inch), fold them over loosely and place on the cucumber slices. Top each with a small dollop of cream cheese, sprinkle with more fresh dill and refrigerate until ready to serve.