1. Mix the Philadelphia cream cheese and lemon, chopped chives, chopped spring onions, salt and white pepper.

2. Using plastic wrap roll the mixture into a round shape and freeze until it hardens.

3. Remove from freezer and discard the wrapping.

4. Place the long chives on a sheet of plastic wrap, add the slices of salmon on top of each stalk, then add the cheese mix on the side and roll to form a round shape. Tighten and keep in fridge.

5. To serve, halve the salmon and serve with noodle salad.