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    Salmon and rocket rolls

    These delightful bites are perfect for a brunch or cocktail party.

    Serves 6-8

    • 5 slices of sliced bread, without crust
    • 200g smoked salmon
    • Rocket, rinsed and dried
    • 200g cream cheese
    • Chives, minced

    1. Combine the cheese and chives. Flatten the bread slices with a rolling pin. Spread the cheese and chives cream over each slice.
    2. Place a few rocket leaves on the cream then top each with the salmon slices, enough to cover the entire surface.
    3. Roll up each bread slice into a mini log, then tightly wrap each in cling film.
    4. Refrigerate for about 30 minutes. Remove the cling film and cut the rolls into 1cm-thick slices.
    5. Serve on a bed of rocket.