Recipe Steps steps 6 2 h 20 min
Add the cream cheese, shrimp, lemon juice and zest, chives and pepper to a mixing bowl. Stir well to combine.
Lay out a sheet of baking paper, and arrange the salmon pieces so that they are overlapping each other to form a rectangle – roughly 30 x 15 centimeters.
Spoon the cream cheese and shrimp mixture over the salmon, leaving a gap of roughly 1.5 cm’s along each of the long edges.
Gently lift the furthest edge of the baking paper in towards you, rolling the salmon towards you. Once the salmon has folded almost completely, raise the baking paper the side closest to you so that the edge of the salmon meets the other edge forming a neat roll.
Wrap the baking paper tightly around the salmon to help retain its shape and transfer to the fridge to firm up for 2-3 hours.
Remove from the fridge and slice into 16 even rounds to serve.