Place cream cheese in between two sheets of plastic wrap.

Using a rolling pin, roll the cream cheese flat into a thin rectangular shape.

Remove the top sheet of plastic wrap and sprinkle the dill on top.

Then cover the cream cheese with an even layer of smoked salmon, gently pressing it in.

Add a new piece of plastic wrap on top to cover the salmon.

Flip everything so that the cream cheese side is on top, and remove the top layer of plastic wrap.

Gently roll up one edge (of one of the longer sides) to the other side, pulling back the plastic wrap on the way.

Once it's rolled up, wrap it in plastic wrap and store in the fridge until ready to eat. Slice and serve. (Although you can slice immediately, it's recommended it stays in the fridge a couple of hours to make it easier to slice)

Mix ingredients together in a bowl and serve.

If you want to prepare multiple servings in advance, you can shred the carrots and lettuce and slice the onion in advance and store them in the fridge in a ziploc bag or tupperware container so you just have to dice a little cucumber and tomato and add a little dressing the next time.