Place the bread on a clean board and flatten with a rolling pin. Spread the cream cheese evenly over the bread slices, then scatter with the chives and top with the salmon. Squeeze over a little lemon juice and season with black pepper.
Roll up the bread tightly, then use a sharp knife to cut into 22–26 x 1 cm (1/2 inch) slices. Place on a large serving dish, sprinkle with extra black pepper and serve with lemon wedges.