Toast bread roast and let cool down. Wash the cucumber, dab dry and cut lengthwise into thin slices with a peeler. Cut salmon slices into "cucumber-wide" strips.
Wash the dill, shake dry and cut finely, except for something to garnish.
Spread 12 beautiful cucumber slices thinly with creamed horseradish and cover with salmon. Roll them up and fix them with wooden skewers. (Use the remaining cucumber slices and sections for other purposes).
Cut out 2 thalers (each 4-5 cm Ø) from each toast slice. Arrange the cucumber-salmon rolls on the toast thalers. Sprinkle with dill and garnish.