Preparation Steps

• Lay a large piece of plastic wrap on a work surface.
• Arrange the slices of salmon in an overlapping fashion to create a rectangle about 6 inches wide by 12 inches long, with one of the longest sides facing you.
• Gently spread the cream cheese over the salmon. Lay the cucumber along one side of the rectangle about 1/2 inch from the edge.
• Using the plastic wrap to guide you, roll the salmon up tightly around the cucumber sticks. Refrigerate until firm, at least 30 minutes.
• Using a sharp knife, cut the roll into 1/2-inch thick slices.
• Sprinkle with red onion and capers, then serve with lemon slices.