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Horseradish cream is available in all supermarkets and the creamy coloured one is best used in this recipe.
1. Put avocado, cream cheese, horseradish cream and ½ the lemon juice in a medium bowl. Season, then mash.
2. Lay a 35cm-long sheet of plastic wrap on a flat surface. Put salmon slices in centre of plastic wrap to form a 25 x 15cm rectangle. Spread top with avocado mixture.
3. Starting from 1 long end of plastic, roll up salmon to enclose filling. Secure plastic, then chill for 1 hour or until firm.4. Unwrap salmon log and sprinkle with paprika. Using a warm, damp knife, cut into slices. Drizzle over remaining lemon juice, top with herbs and serve.