Recipe

1. In a bowl, combine the cream cheese, capers, lime juice and lemon zest. Season to taste with salt and pepper and set aside.
2. On a large sheet of plastic wrap, place half of the smoked salmon in a 20x30cm rectangle. Using a spatula gently spread half the cream cheese mixture over the salmon.
3. Roll the salmon up, using the plastic wrap to assist you to form a roll approximately 30cm long. Repeat the process with the remaining cream cheese mixture and salmon, using another sheet of plastic wrap.
4. Wrap the rolls tightly in plastic wrap and refrigerate for at least 2 hours or until firm to the touch. 

To serve

1. Remove the plastic wrap and coat each roll with chopped dill. Slice into 30 pieces about 1.5cm thick. Garnish with a salad of micro greens and toasted bagel crumbs.

Image and recipe courtesy Nurtured Seafood