Step 1: Prepare the Cream Cheese Filling : In a small bowl, mix together the softened cream cheese, lemon juice, lemon zest, chopped dill, and garlic powder (if using). Season lightly with black pepper. Stir until the mixture is smooth and creamy. Adjust seasoning to taste.

Step 2: Prepare the Salmon Slices : Lay out the smoked salmon slices on a clean surface or parchment paper. Overlap slices slightly if they’re small, to form a continuous rectangle for rolling. Pat the salmon dry gently with a paper towel if it’s too moist — this helps the filling adhere better.

Step 3: Add the Filling : Spread a thin, even layer of the cream cheese mixture over the salmon using a spatula or the back of a spoon. If desired, arrange thin slices of cucumber or avocado over the cream cheese for extra texture and freshness.

Step 4: Roll and Slice : Starting from one edge, gently roll the salmon up tightly into a log. Wrap the roll in plastic wrap and chill for 20–30 minutes to firm it up (optional but helps with slicing). Once chilled, unwrap and slice into bite-sized rolls (about 1-inch thick) using a sharp knife.

Step 5: Serve : Arrange the rolls on a platter. Garnish with fresh dill, lemon wedges, or capers. Serve immediately, or refrigerate until ready to serve.