These easy little morsels can be made in advance and sliced just before serving. You can vary the fillings – capers or roasted skinned capsicum slices instead of the rocket work well, too.

250g smoked salmon
125g creamed cheese, softened
2 spring onions, finely chopped
zest and juice of half a lemon
1 cup rocket
Beat the cream cheese, spring onions, lemon juice and zest in a food processor or mixer until soft and smooth. Lay a sheet of baking paper on a board. Put the salmon slices on the paper in a roughly rectangular shape, overlapping the slices a little. Spread with the cream cheese mix and cover with the rocket. Use the baking paper to roll the spread salmon up into a log, starting at the short end. Wrap up in the baking paper and refrigerate until firm. Cut into slices about 2 centimetres wide. Serves 4