In a bowl mix together the cream cheese, chopped chives and horseradish sauce. You want a delicate flavour, so taste it and add a little more horseradish if you think you’d like a little more. Season to taste.

Place the slices of smoked trout onto a sheet of clingfilm. Overlap them a little but try to make a rectangle about 15cm x 20cm in the middle of the sheet. Very gently spread half the cheese mixture onto the smoked trout to a thickness of around 3mm - 4mm so it just reaches the edges.

To roll the trout, lift the clingfilm along the long edge of your rectangle and lift it up and slightly over until the edge of the trout starts to roll over. Carefully continue to roll the fish into a ‘Swiss roll’ and seal the ends. Repeat to make a second roulade.

Transfer the roulades to the fridge and leave to chill and firm up for at least 4 hours, but even better overnight. To serve, remove the cling film and cut the roulades into 5mm thick slices.