1 daikon (Japanese white radish), peeled
4 ounces cream cheese room temperature
1 tablespoon fresh dill finely chopped or 1 teaspoon dried dill weed
1 tablespoon finely chopped fresh Italian parsley
2 teaspoons drained capers
1-1/2 teaspoons Dijon mustard
1/2 teaspoon grated lemon peel
1/8 teaspoon cracked pepper
4 ounces sliced smoked salmon cut into 1-inch-wide strips
Cucumber slices
Fresh dill sprigs
Lemon slices
Using vegetable peeler, cut off thin 8×1-inch strips down length of daikon.
Mix cream cheese, dill, parsley, capers, mustard, lemon peel and pepper in small bowl. Spread about 1-1/2 teaspoons mixture on 1 side of each radish strip. Top with salmon. Roll up tightly. Arrange spiral side up on platter. Garnish with cucumber, dill and lemon.
Serves 12.