Peel and finely dice the shallots, snip the chives and zest the lemon and place in a bowl. Add the cream cheese and mix to combine. Season with a little salt and pepper.
Place the salmon slices overlapping in a rectangular shape on a flat surface and spread a layer of cream cheese on top, then roll into a long cylinder shape. Wrap in clingfilm and place in the fridge until using.
Cut the salmon, on the diagonal, into slices. Wash and dress the rocket with olive oil and lemon juice, season as required.
Place slices of salmon roulades in the centre of large dinner plates and add a handful of rocket.