Chop the chives and set aside. Transfer the robiola to a bowl, add a drizzle of extra virgin olive oil and work very well, until obtaining a thick and homogeneous cream. Add 1/2 teaspoon paprika, chives and mix.
Spread the slices of speck on the work surface, place in the center of each slice 2 teaspoons of the flavored robiola cream and close the slices of speck forming rolls.
Transfer the speck rolls with robiola cream to a plate, sprinkle with half a teaspoon of paprika left over and, if you like, accompany with a few leaves of salad