Smoked salmon and cream cheese rolls recipe

Instructions

1. Cut the crusts off the bread, keeping as close to the crust as you can, so the slices are as large as possible for easy rolling. Set aside.
2. In a small bowl, mix together the cream cheese, horseradish and chives and spread over the top of the bread slices. 
Lay the smoked salmon slices on top, then roll up from the short side and wrap tightly 
in clingfilm to secure. Set aside in the fridge to chill for 30 minutes.
3. Remove the clingfilm. With a serrated knife, cut into ½cm (¼in) slices.