FOR 4 SERVINGS:

• 8 slices smoked salmon
• 1/2 cup heavy cream, whipped
• 1 teaspoon prepared horseradish
• 2 teaspoons fresh Beluga Malossol caviar
• salt and pepper to taste
• For the sauce: 4 tablespoons extra virgin olive oil, 1 teaspoon prepared mustard (mild), juice of half a lemon, salt and pepper to taste

Gently fold the prepared horseradish and the caviar into the whipped cream, season with salt and pepper. Place the slices of smoked salmon flat on the work surface, spread about two teaspoons of the caviar-cream mixture over them, then roll gently. For the sauce, blend the oil with the lemon juice, salt, and pepper. Mix well until frothy. Serve the salmon rolls on a plate, dressed with the sauce and, if you wish to give a more definite flavour, sprinkle with freshly-snipped chives.