Step 1

Lay a large piece of plastic wrap on a work surface.

Step 2

Arrange the slices of salmon in an overlapping fashion to create a rectangle about 6 inches wide by 12 inches long, with one of the longest sides facing you.

Step 3

Gently spread the cream cheese over the salmon trying not to dislodge any of the pieces. Lay the cucumber along one side of the rectangle about 1/2 inch from the edge.

Step 4

Using the plastic wrap to guide you, roll the salmon up tightly around the cucumber sticks. Refrigerate until firm at least 30 minutes.

Step 5

Using a sharp knife, cut the roll into 16 1/2-inch thick slices.

Step 6

Sprinkle with red onion and capers and serve with lemon slices.