3 Lebanese cucumbers

1/2 block (125 g) cream cheese, softened

2 tsp seeded and chopped jalapeno pepper

24 small dill fronds

1 oz (30 g) smoked salmon, cut into 24 bite-sized pieces

Mullet roe, as desired

Using a mandoline or a vegetable peeler, thinly slice the cucumbers on two sides to obtain 24 strips. Set aside. Keep the cores for another use.

In a bowl, combine the cream cheese and jalapeno. Lightly season with salt and pepper.

Spread a thin layer of the cream cheese mixture onto the length of the cucumber strips. Place a dill frond at one end of each strip, letting it slightly hang over the edge. Tightly roll up the strips.

Arrange the rolls upright on a serving platter. Top with the smoked salmon and, if desired, the mullet roe.

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