Salmon with horseradish cream

Ingredients

• 8 slices of smoked salmon
• 10 centimetershorseradish root
• 250 grams cream cheese
• salt
• pepper
• 1 small jar of trout eggs
• 200 milliliters cream
• 1 small jar of lumpfish eggs
• 1 tablespoon elderberry jelly
• 1 bunch of dill

Preparation method (receipt)

Peel the horseradish, grate finely, add creamy cheese and cream, salt and pepper to taste. Mix a half of the crème with elderberry jelly. Place into 2 pastry bags. Drop the crème in serving spoons, decorate with smoked salmon slices, trout and lumpfish eggs and a parsley sprig.