Squeeze excess water out of the crabmeat and place in a bowl. Mix in the peppers, onions, cilantro, lemon juice, and mayonnaise. Season the mixture with chili powder, salt, and pepper, to taste.
Lay the smoked salmon slices on top of a sheet of plastic wrap to form a 4 by 12-inch rectangle. Spread a thin layer of cream cheese over the salmon. Place the crabmeat mixture down the center of the rectangle in a long tube shape. Roll the salmon into a cylinder using the plastic wrap on the outside. Twist the plastic wrap at both ends of the cylinder to ensure that the salmon roulade is tight and compact. Tie both ends. Refrigerate the roulade for at least 2 hours before slicing.
Slice into rounds and serve with Dilled Yogurt Sauce and Caper Tomato Relish.
Mix all ingredients in a stainless steel bowl, season, to taste, and refrigerate.
In a mixing bowl, combine all ingredients gently by hand. Season, to taste, with salt and pepper.
Recipe courtesy of Fairmont Southampton Princess Hotel, Southampton, Bermuda