Slice the sausages into six pieces. Fry the sausage in a large frying pan over medium heat until cooked through and golden in colour. Remove the sausage, add the cream to the pan and bring to a simmer. Season generously, then add the horseradish. Process with a stick blender until foamy.
Serve the sausage with the horseradish mousse and top with the smoked herring roe.
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