Mix the cream cheese, milk and pepper in a small bowl with a wooden spoon until smooth. Lay out the salmon slices and spread a thin layer of cream cheese mixture onto each. Carefully roll up into spirals, cutting the rolls in half if long. Combine the parsley, chives and thyme on a small plate. Dip one end of each salmon roll into the herb mixture and arrange on a serving platter herb-side up. Serve at room temperature.
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