Method

Whip cream cheese with onion, dill, parsley, lemon juice and zest. Add salt and pepper to taste. Lay out a large piece of plastic wrap, about 8 inches long. Take smoked salmon and make a row that is 2 pieces wide by 5 pieces long with no gaps between. Make sure that there is excess plastic wrap on each end for rolling. Spread the cream cheese mixture across entire salmon. Roll the salmon lengthwise as tightly as possible and secure roll by wrapping with the plastic wrap and twisting the ends to hold it together. Place the entire roll into the freezer for a minimum of 20 minutes. Prior to serving, remove the roll from the freezer and unwrap. Cut the frozen roll into 1/4-inch round pieces and place each round on a silver spoon. Let thaw and serve on the spoons as an elegant appetizer.