1 lb. smoked sliced salmon
3 tbsp. hot white horseradish
1 c. whipped cream
1/4 c. black caviar
1 c. 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.

Note: For variation, Westphalian ham slices may be used instead of salmon. Serves 8-12.