Place the smoked salmon on a clean, flat surface. Spread over the cream cheese and top with one tablespoon of chopped chives. Drizzle over the lemon juice, then gently roll up like a cigar. Place into the fridge to chill for eight minutes.
Melt the butter in a small pan and add the beaten quails' eggs. Cook, as you would scrambled eggs, for three minutes and season, to taste, with salt and freshly ground black pepper.
Remove the roulade from the fridge and cut into slices.
To serve, place the scrambled quails' eggs onto a plate. Arrange the roulade slices over the scrambled eggs and top with the poached quails' eggs.
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