In a medium mixing bowl, combine cream cheese, finely minced spring onion, chopped chives, lemon juice, lemon zest, and freshly cracked black pepper. Blend until smooth and creamy, about 2-3 minutes.

Wash and dry the cucumber, then slice it into even rounds, about 1/2 inch thick. Lay the slices on a paper towel to pat them dry.

On each cucumber slice, spread a generous teaspoon of the cream cheese mixture.

Carefully place a piece of smoked salmon on top of each cream cheese-covered cucumber slice.

Sprinkle with extra black pepper and garnish with additional chives.

Serve immediately or store in the refrigerator for up to 2-3 hours before serving.