Using a mandoline or vegetable peeler, slice the cucumber lengthwise into thin strips, aiming for about 1/8-inch thickness.

Stack the cucumber slices neatly and pat them dry with paper towels to remove any excess moisture.

Spread an even layer of cream cheese over each cucumber strip using a butter knife.

Sprinkle everything bagel seasoning over the cream cheese, followed by a layer of smoked salmon.

Tightly roll each cucumber strip away from you, encasing the fillings snugly within.

Place the pinwheels on a plate and refrigerate for at least 30 minutes.

After chilling, slice each roll into bite-sized pinwheels about 1-inch thick.