Cut washed chives into small rings and mix with sour cream and a little horseradish. Season with salt, pepper and lemon juice.
Put salmon slices slightly overlapping on a cling film, brush with cream and thereby leave a margin of 2 cm. Roll up firmly with the help of the foil and place for about 25 minutes into the icebox.
Prepare rocket salad, chop dill finley. Mix well vinegar, salt, pepper, oil and stir in dill. Marinade rocket salad with the vinaigrette and spread on four plates.
Cut salmon roll into slices and arrange on the salad.