Smoked Salmon and Cream Cheese Timbales with Cucumbers

In a small bowl beat all the ingredients together except the cucumber, salmon, and capers.

Lay out cucumber rounds onto a serving plate. Using a pastry bag with a large round tip, pipe cream cheese mixture onto the rounds.

Cut each slice of smoked salmon in half lengthwise and roll up. Layer salmon on top of the cream cheese mixture and place the small sprig of fresh dill in the center (optional). Sprinkle the capers over each of the salmon timbales.

Chill for at least 1 hour, up to 24 hours.