Layer smoked salmon slices on lightly oiled aluminum foil, overlapping slightly.

Mix cream cheese with capers, onion and parsley. Season with salt and pepper, to taste.

Place thick line of cream cheese mixture along long side of salmon.

Roll up salmon carefully with help of aluminum foil, similar to sushi roll.

Chill in refrigerator 2-3 hours or overnight to firm up roll.

To serve, use sharp knife to slice salmon roll into 1/2-inch long pieces.

Place rolls on serving plate and garnish with additional capers, if desired.