Lay the cucumber rounds on a paper towel lined tray and pat the tops dry so the topping does not slide.

In a bowl, beat the cream cheese, sour cream, lemon juice, lemon zest and chopped dill until light and fluffy.

Spoon the cream cheese mixture into a piping bag or a zip top bag with a corner snipped off.

Pipe a small swirl of the mixture onto each cucumber round.

Top each round with a ribbon of smoked salmon, folding it gently so it sits like a little wave.

Scatter a few capers and a small sprig of dill over each bite.

Arrange the bites in a single layer in an airtight container, cover, and refrigerate overnight, up to 12 hours, so the cucumber stays crisp rather than watery.

Transfer to a serving plate straight from the fridge.