Step 1: Using a mandoline or very sharp knife, meticulously slice the cucumber into thin, uniform rounds (approximately 2-3 mm thick) for consistent canapé bases.

Step 2: In a small bowl, finely chop the fresh dill. Combine it with the labneh, lemon juice, and a pinch of black pepper. Stir vigorously until the mixture is homogenous and creamy, achieving a smooth, spreadable consistency.

Step 3: Lay out the cucumber slices. Carefully spread a thin, even layer of the dill labneh mixture onto each cucumber round. Ensure full coverage without overflowing the edges.

Step 4: Delicately fold or roll small pieces of smoked salmon and place them artfully on top of the labneh-covered cucumber rounds. Arrange the canapés on a serving platter with precision, ensuring each piece is perfectly presented.