Using a vegetable peeler, slice cucumber lengthwise into long ribbons until you reach halfway. Turnover and repeat until you reach the middle section that cannot be sliced and discard. You should make approximately 12 ribbons per cucumber. Lay cucumber strips on a clean workbench and pat dry with paper towel

Combine mascarpone, lemon zest and juice, dill, salt and pepper until just combined

Spread mascarpone over each cucumber ribbon leaving 1cm at the end uncovered. Top ribbons evenly with smoked salmon and roll up, toward the uncovered end, to enclose. Sprinkle with black sesame seeds and place on a serving plate. Serve immediately, or refrigerate until required