Step 1

In a small bowl, combine the cream cheese, capers, dill, zest and juice. Season to taste.

Step 2

Place bread on a board. Spread with cheese mixture. Cover with salmon. Arrange watercress along one edge. Roll up tightly. Cut each roll into 6.

Step 3

Store, wrapped in plastic film, in an airtight container in the fridge until required. (see Notes)