Spread the cling film on the table. Spread the sliced salmon on the foil. Season the cream cheese (room temperature) a little with ground pepper and spread it evenly on the salmon with a hot spatula. Spread the chives evenly across the cheese. Roll everything up tightly (roulade-shaped). Leave to cool for about five hours.
Serving tip: Cut the cooled salmon into slices and bring to the table on a mixed salad of your choice.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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