In a medium bowl, combine the softened cream cheese, chopped dill (reserve a small pinch for garnish), lemon zest, lemon juice, olive oil, and 1/4 teaspoon of the salt. Mix with a spatula until smooth and homogenous. Taste and add up to the remaining 1/4 teaspoon salt and a pinch of pepper if desired. Transfer the spread to a piping bag or a zip-top bag with the corner snipped for easy assembly.

Slice cucumbers

Wash the English cucumber and trim both ends. Using a sharp knife or mandoline, slice the cucumber crosswise into 1/4-inch (about 6 mm) thick rounds. Aim for uniform thickness so bites sit flat. Pat the slices dry on a paper towel to remove excess moisture.

Prepare salmon

If smoked salmon comes in larger pieces, separate into roughly bite-sized rectangles about the same diameter as the cucumber slices. If slices are thin and long, fold each piece gently into a loose rosette or fold to fit on top of the cucumber. Keep chilled until assembly.

Assemble bites

Place the cucumber rounds on a serving platter in a single layer. Pipe or spoon about 1 teaspoon of the cream cheese mixture onto the center of each cucumber slice. Top each with a piece or rosette of smoked salmon (about 10 g / 0.35 oz per bite).

Garnish

Sprinkle each bite with a few capers (about 1/8–1/4 teaspoon per bite), a small pinch of chopped dill reserved earlier, and a light dusting of both black and white sesame seeds (a tiny pinch of each per bite). Finish with a small crack of black pepper and a few flakes of sea salt on several bites for contrast.

Final touch & serve

If desired, drizzle a few drops of extra-virgin olive oil over the assembled platter and serve immediately. Alternatively, cover loosely and refrigerate up to 1 hour before serving to keep cucumbers crisp. Bring to the table within 30 minutes if refrigerated to allow flavors to settle.