Preparation time: 20 minutes
Cooking time: None
Refrigeration time: 2 hours 

1. In a bowl, combine the cream cheese, capers, lime juice and zest. Season to taste with salt and pepper; set aside.
2. On a large sheet of plastic wrap, place half the smoked salmon in a 20 x 30 cm (8 x 12”) rectangle. Using a spatula, gently spread half the cream cheese mixture over the salmon.
3. Divide half the cucumber slices over the cheese and roll up, using the plastic wrap to assist you, to form a roll approximately 30 cm (12”) long. Repeat the process with the remaining ingredients, using another sheet of plastic wrap.
4. Wrap the rolls tightly in plastic wrap and refrigerate for at least 2 hours or until they are firm to the touch.

Finishing and presentation

1. Remove the plastic wrap and coat each roll in chopped dill. Slice into approximately 24 pieces, about 2.5 cm (1”) thick. Set aside.
2. In a bowl, whisk together all the ingredients for the vinaigrette. Divide the spinach among 8 salad plates and drizzle with vinaigrette.
3. Place three salmon roulades on each plate and garnish with diced red pepper. Decorate with sprigs of dill, if desired.