Using a large glass bowl, and a mixer (it makes this easier and more evenly combined) combine the cream cheese with the zest of lemon and lemon.
Combine well.

Next. add in the fresh dill, salt, and pepper.

I do suggest adding the dill less so it does not impart a greater flavor than needed.

Set this mixture aside.

First, take the end off of each side of the cucumber.

Don't over chop the end though.

Next, if you have a mandoline slicer you will use it to create thin slices of the cucumber lengthwise.

If you do not have a mandoline slicer, you can use a vegetable peeler, starting at one end and ending at the other will be how you will achieve your slices of cucumber.

Slice until you reach the middle and it is no longer LONG slices.

Place the slices aside.

Now you are going to construct the pinwheels, one by one.

First, get your cream cheese mixture.

Working on a flat, nonslip surface (often a cutting board works best, it's time to fill the slice.

Lay the cucumber strip flat on the work surface.

Next, you will spread between 1 & 2 teaspoons of the cream cheese mixture along the length of the slice.

Do try to keep the mixture in the middle, as it will make it easier and cleaner-looking once wrapped.

Next, at the end of each cucumber strip, add just a bit extra of the mixture, this will help to 'secure' or close off the pinwheel.

Now it's time to add the chopped pieces of smoked salmon from end to end without overfilling the slice.

Finally, it is time to start on one end and get to the other, by tightly rolling the cucumber into a rollup.

If these give you a hassle, use a toothpick or wooden skewer to secure.

Repeat with the remaining cucumber slices and filling.

For those placing on a platter, before serving dash the platter with some smoked paprika, which will give it an eve more festive look.

Serve immediately and enjoy!~ Dana XO