Finely grate the horseradish (like on a nutmeg grater), mix with the cream cheese and whipped cream, season with salt and pepper. Mix half of it with the elderberry jelly (also works with currant, raspberry or lingonberry jelly). Put each cream in a piping bag.
Drape half a slice of salmon on a serving spoon. (A serving spoon looks like a soup spoon, the handle of which has been bent backwards twice so that it stands by itself. A small plate or bowl is also possible.)
Sprinkle the horseradish creams over it in a big blob. Then place small heaps of trout caviar or sea hare roe on top (vary in color).
Finally, insert a small sprig of dill tips.
Is an eye-catcher on every buffet and tastes excellent.
I recommend the combination with the tomato essence in an egg cup, a combination that looks very nice and also harmonizes in taste.
Any leftover horseradish cream also goes well with normal smoked salmon.
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