Smoked salmon, cream cheese and watercress rolls

Method

1. Line a large Tupperware box with cling film. In a bowl, mix together the cream cheese, soured cream and lemon juice. Season to taste, then stir in the chopped fresh dill.
2. Lay half the salmon strips on a clean work surface. Divide half the cheese mixture along the length of each, leaving a 2.5cm border at 1 short end. Lay half the chives across each strip, then top with half the watercress. Roll up tightly from a cheese end, into a neat roll, so the chives and some watercress are sticking out. Repeat to make 16.
3. Transfer the salmon rolls to the Tupperware box, seam-side down, layering with cling film as you go. Chill until ready to take to the picnic. Garnish with extra watercress and lemon wedges, if you like.