Salmon wasabi roll

Preparation

1. To make the filling, mix the cream cheese, chopped herbs, chopped shallot and wasabi paste in a bowl.
2. Slice the salmon thinly enough to roll.
3. Place the salmon slices on a flat surface covered in cling-film, then cover them in a thick layer of filling.
4. Roll them up into even, uniform tubes 3 cm (1 inch) in diameter.
5. Without removing the cling-film, place them in the freezer for 10 mins.
6. Take them out, remove the film and cut them into slices as thick (or not) as you like.