Lay a large sheet of plastic wrap on the counter.

Sprinkle with bagel seasoning.

Place the salmon fillet in the center of the wrap.

Cover with another layer of plastic wrap.

Use a rolling pin to roll the smoked salmon flat, forming a rectangular shape.  This may take some practise and pinching the salmon back together in places that it wants to spread apart.

Once the salmon is a uniform thickness, peel off the top layer of plastic wrap.

Carefully cover the fillet in a layer of cream cheese.  The cheese must be at room temperature or it will cause the salmon to seperate as you spread it.  Whipped cream cheese is best but you can also warm up regular cream cheese in the microwave to help it spread easier.

Place the avocado and cucumber in a line down the center.

Cover with fresh lemon zest and dill.

Now carefully roll the smoked salmon into a log using the plastic wrap underneath to help manuver it.

Place the roll on a cookie sheet or tray and freeze for about 30 minutes.  This makes it much easier to cut into pieces.

Place the roll onto a cutting board and use a sharp knife to cut it into 1" pieces.  It helps to clean the knife between slices so that the salmon rolls don't stick.

Serve with soy sauce for dipping and enjoy!