Smoked Salmon & Cream Cheese Rolls

• 4 tbsp light cream cheese 
• 2 tbsp sour cream 
• 1 tbsp lemon juice 
• Salt and pepper, to taste
• 1 tsp fresh dill, finely chopped
• 300 g smoked salmon, cut into 16 strips
  (approx. 12 cm × 3.5 cm each)
• Bunch of fresh chives, snipped into 5 cm lengths 
• 1 cup rocket leaves
• Extra dill and lemon wedges, to serve 

Line a large container with cling wrap. In a small bowl, mix the light cream cheese, soured cream, lemon juice, and a pinch of salt and pepper. Stir in the chopped fresh dill until combined.

Lay out half of the smoked salmon strips on a clean work surface. Spoon a little of the cream cheese mixture along the length of each, leaving a 2.5 centimetre gap at one short end. Lay a few chive pieces and a few rocket leaves across each strip on top of the cheese. Starting from the filled end, roll up tightly into neat spirals so the chives and rocket peek out from the top.

Repeat with the remaining salmon strips and filling. Transfer the rolls seam-side down into a lined container, placing cling wrap between layers if stacking. Chill until ready to serve.

To serve, arrange on a platter, garnish with extra dill and lemon wedges if desired.