Mix the spread: In a small bowl, combine softened cream cheese, lemon juice, lemon zest, chopped capers, chopped dill, a pinch of salt, and black pepper. Stir until smooth and spreadable.

Prep the veggies: Slice the avocado thinly and julienne the cucumber. Pat the cucumber dry with a paper towel to reduce moisture.

Set up your base: Lay a sheet of plastic wrap on your counter. Arrange overlapping slices of smoked salmon on top to form a rectangle about 6x8 inches. Press gently so they stick together.

Add a rolling helper (optional): For easier handling, place a butter lettuce leaf or a nori sheet on top of the salmon. This gives structure without adding carbs.

Spread the filling: Gently spread a thin, even layer of the cream cheese mixture over the salmon (or over the lettuce/nori if using). Don’t go too thick or it will squeeze out.

Layer the crunch and cream: Lay avocado slices and a few cucumber sticks in a single line near the edge closest to you. Sprinkle with everything bagel seasoning if using.

Roll it up: Using the plastic wrap to help, roll tightly away from you, tucking as you go. Keep pressure even so it holds together.

Chill briefly: Wrap the roll in the plastic and refrigerate for 10–15 minutes. This firms it up for cleaner slices.

Slice and serve: Unwrap, then slice into 1–1.5-inch pieces with a sharp knife. Wipe the blade between cuts for neat edges.

Finish: Plate the roll-ups, drizzle lightly with olive oil if desired, and garnish with extra dill and a squeeze of lemon.