Slice the cucumber into rounds about 1/3 inch thick, discarding the two curved end pieces.

Pat the rounds dry with a paper towel so the cream cheese does not slide off.

Beat the cream cheese with the chopped dill and lemon zest until smooth and spreadable.

Spoon or pipe about a teaspoon of the cream cheese mixture onto each cucumber round.

Fold a strip of smoked salmon into a loose ribbon and set it on top of the cream cheese.

Add 2 or 3 capers to each round and finish with a small dill sprig.

Arrange the rounds on a platter in rows, cover loosely, and refrigerate up to 4 hours before serving.

Grind black pepper over the platter just before it goes outside, since pepper loses its bite if it sits too long under plastic wrap.