Peel and finely dice the onions. Heat a large saucepan or cooking pot and caramelise the honey. Add the onions and the 5 spice. Cover and leave to cook for 45 minutes. Add the tomato vinegar, rectify the seasoning and set aside.
Finely chop the chives. Zest the lemon. Mix together the chopped chives, lemon zest and the cream cheese. Season with salt and pepper. Spread the cheese on the smoked salmon slices and then roll up and wrap in clingfilm.
Cut the roulades, on the diagonal, into slices. Wash and dress the rocket with olive oil and tomato vinegar.
Place 3 slices of salmon roulade in the centre of large dinner plates and add a handful of rocket. Add a spoonful of onion chutney to serve.
«Place the salmon rolls in the freezer for 15 minutes before slicing - this will make it much easier to cut them into 3 slices.»