Method

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.