In a medium bowl, using an electric mixer, whip the cream cheese until fluffy. Stir in the scallions chopped dill, lemon juice, lemon zest, and black pepper to taste, and beat until blended.
Spread a 2-foot-long sheet of plastic wrap on a work surface. Arrange the smoked salmon slices on the plastic, overlapping them slightly so that there are no gaps, to form an apparently solid 15-by-8-inch rectangle.
Using a spatula, gently spread 2/3 cup of the lemon cream cheese evenly over the salmon. Using the plastic wrap (similar to the way a sushi chef would roll sushi), roll up the salmon to form a solid log about 1 inch thick. Wrap the roll in plastic, twist the ends tightly, and refrigerate at least for one night. You can do this ahead and save for a maximum of 2 days, though one night is preferable.
While salmon log is cold (it's easily to slice when chilled) slice the log into 1/3 inch thick slices. Arrange the slices on pumpernickel bread triangles, garnish with a little caviar and dill sprig or a very light sprinkle of lemon zest, and serve.
If the budget allows, this is wonderful when garnished with a dollop of caviar.
Contributor: D. Bestis
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