Smoked Salmon Cornucopias

1 lb. smoked sliced Salmon
3 Tbsp. hot white horseradish
1 cup whipped cream
1/4 cup black caviar
1 cup sour cream

Cut the Salmon pieces diagonally to make triangles. Set aside.

In a bowl, combine horseradish and whipped cream.

In another small bowl, combine caviar and sour cream. Fill half the Salmon triangles with a tablespoon of the horseradish filling and the remaining triangles with a tablespoon of the caviar filling. Roll up the triangles to form cornucopias. A frilled toothpick may be used to secure the base of the cornucopia.

Serves 8-12.

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