If fresh horseradish is unavailable, use a prepared horseradish cream available from delicatessens (European brands are generally best). Sour cream or thick natural yoghurt can be substituted for the crème fraîche.
1 cup crème fraîche
1 tablespoon freshly grated horseradish
1 tablespoon small salted capers, rinsed and dried
500g cold-smoked Salmon
1 bunch chives (about 60 chives)
Combine crème fraîche, horseradish and capers. Spread each slice of smoked Salmon with a little of the mixture. Place 2 chives in the centre of each slice and roll up.
Tie a chive around the centre of each roll and trim the ends.
Cold-smoked Ocean Trout.