- 1 daikon (Japanese white radish), peeled
- 4 ounces cream cheese, room temperature
- 1 tablespoon fresh dill, finely chopped or 1 teaspoon dried dillweed
- 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.