Cold-smoked Salmon Cigars with Horseradish Cream

Recipes | Assembling | Brunch | Parcels | Raw | Smoking Makes 20 pieces Cold-smoked Salmon Cigars with Horseradish Cream

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.

Alternative species:

Cold-smoked Ocean Trout.

Print this page