Smoked Salmon, Cream Cheese and Cucumber Rolls

Time: 15-20 minutes
Effort: Medium
Serves: 6

1 English Cucmber (seedless)
250 gr Light Cream Cheese, or Cream Cheese with Salmon - at room temperature
5-6 slices Smoked Salmon (or Lox) - Cut lengthwise in half to make 10-12 lengths
A few sprigs of fresh parsley or dill for garnish

Cut the cucumber into 1 1/2" pieces, crosswise so that you end up with about 10 pieces. (If you make them any bigger it will be too difficult to cut off the skin.) Using a sharp paring knife, in circular motion cut off the skin in one whole piece - it will almost look like a curled piece of paper. Repeat with all the cucumber pieces. (Go slow so the knife doesn't slip!). Spread and even amount of cream cheese on the inside of each cucumber. Lay a strip of salmon on a large board so that it's facing you lengthwise, and lay one of the cucumber pieces at the end nearest you, with the cucumber and salmon ends lined up. Carefully start rolling the salmon and cucumber in a tight roll, ending with some extra salmon to close the roll. With a sharp, wet knife, slice the roll in two and lay them on a serving platter with the sliced side up. Repeat with the rest of the cucumber, salmon and cream cheese. Garnish with parsley or fresh dill.