Peel and cut cucumber into super-thin slices. Transfer to a small bowl and sprinkle with salt. Toss continuously for 1 minute or until slices start to release water (the brine). Let sit for a minimum of 5 minutes, then serve immediately or refrigerate.
In a medium bowl, use a fork to blend cream cheese, dill, zest and pepper. Reserve.
To serve: Toast, and if you choose, lightly butter bagel. Top with cream cheese and cucumber slices. Garnish with dill.
Remaining spread and pickles will last in the fridge for 5 days in tightly sealed containers.