1. Wash the cucumbers thoroughly and use a mandoline or vegetable peeler to slice them into long, thin strips. You want them to be flexible but not too thin that they tear easily.
2. In a small bowl, combine the cream cheese, dill, chives, lemon zest, salt, and pepper. Mix until smooth and creamy.
3. Lay each cucumber slice on a flat surface and spread a thin layer of the cream cheese mixture over it.
4. If using, place a strip of smoked salmon at one end of the cucumber slice.
5. Carefully roll the cucumber slice from the filled end to the other, securing it with a toothpick if necessary.
6. Repeat with the remaining cucumber slices and filling.
7. Chill the rolls in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Rolling the cucumbers always takes me back to the days when Ouma and I would compete to see who could make the most perfect rolls under Mama Lou’s watchful eye. Her gentle guidance taught us the importance of patience and precision in cooking.