With a pair of scissors, very finely snip the chives, and arrange on a flat plate.
Spread the bread with the cream cheese right to the edges.
Lay the bread cheese-side down on the chives, pressing lightly, until each slice is completely covered with a fine layer of chives, from edge to edge.
Cut each slice into four squares. Trim the salmon and fold on top of each bread.
Top with a little salmon roe and a few snipped chives and serve with the lemon wedges.