Mix together 10 ounces cream cheese, softened to room temperature, 3 teaspoons creamy horseradish sauce, 2 teaspoons fresh chopped dill, 2 finely sliced green onions, ½ lemon (juice and zest) and add pepper, to taste until combined well.
Take a big piece of plastic wrap and place flat on a surface, evenly place the 12 ounces pre-sliced smoked salmon slices beside each other on the plastic wrap. Make sure they overlap a tiny bit on all edges to get a nice salmon wrap.
Spread the cream cheese filling evenly over the salmon, leaving out an inch at the bottom
With the help of the plastic wrap carefully roll up the salmon from the top to the bottom. Try to wrap it as tight as possible.
Wrap the plastic around it at the end and place in the refrigerator for at least 5 hours to help the filling to set and the rolls to stabilize.
Take out of the refrigerator and cut into 1 inch rolls using a very sharp knife.
Serve cold.
Notes
You can double this recipe either by adding to the same roll or making two rolls.
You can substitute the creamy horseradish sauce with cream cheese and chives.
Make sure that you refrigerate these for at least 5 hours.