Cold-smoked Salmon Cigars with Horseradish Cream
Assembling | Brunch | Parcels | Raw | Smoking
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.
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.
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