Roll out a piece of cling film a few centimetres larger than the smoked salmon. Place the fish on top.
Mix the cheese, chives and lemon together and spread over the salmon.
Roll tightly using the cling film and twist both ends to make a tight roulade. Chill for a couple of hours.
Mix the yoghurt and chopped dill together.
To cut the roulade, keep the cling film on and cut through the salmon about 2cm thick. Unravel the cling film once the roulade is on the plate as this helps it to keep circular and not squashed. Serve with mixed salad leaves and dill dressing, toasted crusty bread and a spoonful of dill yoghurt.