Mix all the ingredients together in a bowl, except for the smoked salmon, seasoning to taste with salt and pepper. Lay the smoked salmon slices out on a board and season with black pepper. Divide the mixture into eight and spoon one portion at one end of each strip of smoked salmon. Tightly roll the smoked salmon up to form a fat cigar shape.
Arrange two salmon parcels on each plate– one standing upright and one lying down – (if liked cut in half on the diagonal and serve four per person). Serve with fresh rocket leaves. Mix all the ingredients for the dressing together and spoon over the rocket and wraps. Garnish with a sprig of dill and wedge of lemon.