How I made it:

Mix together ¼ cup soft curd or cream cheese, ¼ cup creme fraiche, 1 tbsp white horseradish cream, 2 tsp lemon juice, some chopped chives, and pepper. Using a spatula, drop the mixture into the corner of a small plastic bag (to form a cone). Snip off the end of the bag with scissors and pipe into pre-made savoury pastry cups. It helps if you leave a little border around the edge of the cream. Then take strips of smoked salmon and circle them upright in the case (starting on the outside edge inwards). Using scissors you can snip the tops to make “petals”. You will need about 5 slices of smoked salmon (140g). Finish with a garnish of chives.