1. 1

   Step 1

   Boil the eggs in boiling water for 9 minutes until hard-boiled.

   Timer 9 min
2. 2

   Step 2

   Drain the eggs, rinse under cold water, peel, and finely chop.

3. 3

   Step 3

   Juice the lemon.

4. 4

   Step 4

   Stir the cream cheese until smooth with salt, pepper, 1 tbsp Worcestershire sauce, and a little lemon juice.

5. 5

   Step 5

   Clean the spring onions and finely dice them.

6. 6

   Step 6

   Quarter the bell peppers, remove the seeds, wash, and finely dice.

7. 7

   Step 7

   Wash the dill, shake dry, pluck the fronds, and finely chop.

8. 8

   Step 8

   Stir the eggs, spring onions, bell peppers, and dill into the cream cheese mixture.

9. 9

   Step 9

   Wash the cucumber and shave into very thin slices lengthwise.

10. 10

    Step 10

    Lay out a piece of plastic wrap (30x40 cm) and arrange the smoked salmon on it, overlapping slightly.

11. 11

    Step 11

    Place the cucumber slices on the salmon in a shingled pattern and pat dry with paper towels.

12. 12

    Step 12

    Fill the cream cheese mixture into a piping bag and pipe it along the bottom edge of the cucumbers.

13. 13

    Step 13

    Using the plastic wrap, roll everything up into a firm log.

14. 14

    Step 14

    Chill the roll for 1 hour.

    Timer 60 min
15. 15

    Step 15

    Before serving, cut into 2 cm wide pieces and arrange on a plate.

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