Using a vegetable peeler, peel 1 long English cucumber cut in two and ends removed into 6-inch (approximately) strips. Blot the cucumber strips gently with a paper towel to absorb excess moisture. Gently spread about 1-2 tsp of cream cheese along the length of the cucumber. Press a strip of smoked salmon on top of the cream cheese, then roll the cucumber up as tightly as possible. Secure with a toothpick, if they don't say rolled up on their own.