Mix the whipped cream cheese with chives and lemon zest in a small bowl until well combined.

Lay a large piece of plastic wrap on your counter and arrange the smoked salmon slices to form a rectangle, slightly overlapping the pieces.

Spread the cream cheese mixture evenly over the salmon, leaving a small border around the edges.

Place cucumber and avocado strips in the center of the rectangle.

Using the plastic wrap as a guide, carefully roll the salmon over the filling, creating a tight cylinder.

Place in the freezer for 5-10 minutes to firm up slightly, then slice into 1-inch pieces with a sharp knife.