Beat the egg with the chives, if using. Place a small, nonstick frying pan over a low-medium heat and add the butter. Swirl the butter round the pan and pour in the egg, again, swirling it round the base of the pan evenly. Cook for a minute or so, until just set underneath, then flip over and cook for half a minute more. Turn out onto a board to cool completely.
Once cool, spread the omelette evenly with the cream cheese, going right to the edge, and cover with a layer of smoked salmon (leaving a bit of a border round the edge). Roll up tightly and, if there is time, chill for at least an hour. Slice across the cylinder into about 6 ‘pinwheels’.
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If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.