Beat the cream cheese, dill, salt, and pepper together. Until smooth and soft. Is easier to mix when the cream cheese has been out of the fridge for 10–15 minutes.  

Place the cucumber on a chopping board and cut off the ends. Hold cucumber with one hand and carefully peel long thin slices of cucumber with a vegetable peeler. Repeat until you get to the middle cucumber seeds. Flip over and peel the other side, until you have 10 thin slices.  

Pat the cucumber slices dry with a paper towel.  

Transfer cream cheese mixture into a piping bag with a round tip or into a ziplock bag (cut off one of the corners). 

Take one cucumber strip and pipe the cream cheese into the middle. Slice the cold smoked salmon into lengths around the same width as the cucumber. Place the salmon on top of the cream cheese. Roll the cucumber into a roll and press the end to stick. Repeat until you have 10 rolls.