1. Blend artichoke cream and 375 g Svansø Grilled Artichokes (drained) and 1 kg Svansø Salad Mayonnaise with lemon.
2. Season with finely grated fresh horseradish.
3. Slice the smoked salmon and arrange on a platter or plate.
4. Drizzle with artichoke cream and garnish with crushed rye bread croutons, pea shoots, watercress and edible flowers.
