Cold-smoked Salmon Cigars with Horseradish Cream

Photo © Franz Scheurer

Makes 20 pieces

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.

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