Refrigerate for a further 24 hours before using, to allow the salmon to dry and firm up further. For the cream: Whip the crème fraîche and cream together, then fold in the horseradish sauce and ...

I have sourced regional products Waiheke Herb spread and Mandy's Horseradish for flavour and ... potatoes contrast nicely with the fresh pink salmon. Cooking and preparation time only 40 minutes.