Fresh dill (or dried)
Ground black pepper.
Slice the cucumber lengthwise with a potato peeler, lay slices on kitchen paper to remove excess moisture.
Flake the Ardshealach Roast Smoked Salmon, add cream cheese, lemon juice, dill, and black pepper to taste then mix to a spreadable consistency.
Spread the salmon mixture on each cucumber slice, roll them up neatly and arrange on a plate.
Chill until ready to serve garnished with fresh parsley.