1. Combine the cream cheese in a medium bowl with the chopped herbs, lemon rind and capers. Season to taste with freshly ground black pepper.
2. Spread the cheese mixture over the bread. Top with the smoked salmon, then roll up. Cover tightly; refrigerate for up to 6 hours.
3. Cut the rolls into 2cm slices; serve with extra dill, freshly ground black pepper and lemon wedges, if desired.
Suitable to freeze.