Ham rolls with lime and sun-dried tomatoes

Take the cream out of the fridge and let it warm to room temperature. Mix it with the cream stabilizer and whip until stiff. Gently fold in the finely chopped sun-dried tomatoes, chives, and lime juice.

Clean the horseradish and grate it finely. Add 2-3 tablespoons of it to the cream mixture, then season with salt and white pepper. Mix thoroughly, but be careful not to break the foam.

Spread a thin layer of the seasoned cream on each slice of ham and roll them up. Alternatively, you can form empty cylinders from the ham and fill them using a piping bag. Using a vegetable peeler, cut 6-8 thin, long slices from the cucumber and wrap them around the ham rolls.