1 tub of whipped cream cheese (chive flavor if you can find it)
salt and pepper
Take your smoked salmon fillet and slice on a bias into very thin (sashimi style) pieces. Use a sharp knife. Make sure that your salmon is cold, it will slice easier.
Then take your very thinkly sliced cucumbers and pat dry with papertowels to remove excess moisture to prevent cracker from sogging.
Take your cream cheese mixture and zest the lemon into it. Then take a pinch of salt and pepper and a few pieces of dill and finely chop into it. Squeeze about 1/4 of the lemons juice into the whipped cream cheese - just enough for flavor but not too much to change the consistency. At this point you could also add capers, but since I hate capers and cannot get over my hatred for them, I didn't.
Place a small dallop of the cream cheese on the cucumber and then place the cucumber slice on the cracker. Finish with the slice of salmon and a small piece of dill for garnish.