Sausage, Smoked Herring Roe and Horseradish Mousse

• 2 gourmet pork sausages
• 250 ml (9 fl oz/1 cup)

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.