In a medium mixing bowl, combine the softened cream cheese, chopped fresh dill, lemon zest, lemon juice, garlic powder, and black pepper. Beat with a hand mixer or stir vigorously until smooth and well incorporated.

Wash the English cucumbers and pat them completely dry. Slice them into rounds approximately 3/4-inch thick. If desired, use a vegetable peeler to create a 'striped' look on the skin before slicing.

Arrange the cucumber rounds on a large serving platter. Use a paper towel to blot the top of each cucumber slice to remove excess moisture; this ensures the cream cheese stays in place.

Transfer the cream cheese mixture into a piping bag fitted with a large star tip. Pipe a generous swirl of cream cheese onto the center of each cucumber round. Alternatively, use a small spoon to dollop the mixture.

Take a small ribbon or piece of smoked salmon and fold it gently, then press it lightly into the cream cheese topping.

Garnish each bite with one or two capers and a small sprig of fresh dill. For extra flavor, sprinkle a tiny pinch of Everything Bagel seasoning over the top.

Serve immediately, or refrigerate for up to 2 hours before serving. Do not prepare too far in advance as the cucumbers will release water over time.