1 loaf of whole wheat bread - thinly sliced - crusts removed
2 teaspoons freshly grated lemon rind
6 tablespoons softened unsalted butter
2 tablespoons chopped fresh dill
8 ounces smoked salmon slices
Freshly ground black pepper
Fresh dill sprigs to garnish platter

Slice the loaf of bread carefully along its length to form 8 thin slices. Cut off the crusts.

Combine the grated lemon rind with the butter and the chopped dill. Spread each slice of bread with the lemon-dill butter. Arrange the smoked salmon slices over the bread, leaving a strip of buttered bread at one short end. Grind some black pepper over the top. With the salmon covered short end toward you, roll up the bread carefully and tightly like a jelly roll. The buttered end will ensure that the bread sticks together.

Wrap each roll in plastic wrap and chill for 1 hour. This will help the filling and bread to set in the rolled position so that it does not unwind when sliced.

Using a sharp serrated knife, carefully cut each roll into 1/2-inch slices. Arrange the slices attractively on a plate and serve garnished with dill sprigs.