Cured salmon rolls with cream cheese filling

Beat the room-temperature cream cheese, pour in the heavy cream and whip with the whisk attachment until smooth and fluffy.

Transfer to a clean bowl and fold in the minced chives and lemon confit; season with black pepper, no additional salt.

Slice the salmon thinly on a bias at a 45 degree angle, removing the brown bloodline as you go; overlap the slices.

Cover with plastic wrap, flip over and divide in half to make two logs.

Pipe the cream cheese filling onto the salmon and roll up.

Place each log on another sheet of plastic wrap, roll back and forth into a tight cylinder and tie each end.

Freeze a couple of hours, until hard enough to cut into bite-size pieces.

Variation: split the other half of the salmon lengthwise to make one or two more logs; fill, roll and freeze.

Thaw completely before serving; top with caviar and dill.