- 1/4 cup chilled whipping cream
- 3 tablespoons chopped fresh chives or green onion tops
- 1 1/2 teaspoons prepared white horseradish
- 2 tablespoons plus 4 teaspoons caviar
- 4 6×5-inch thin slices smoked salmon (about 6 ounces)
- 5 cups (packed) mixed baby greens
- 3 1/2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- Beat cream, 1 tablespoon chives and horseradish in medium bowl to stiff peaks. Fold in 2 tablespoons caviar. Season to taste with pepper. Place salmon slices on work surface. Spread 2 tablespoons caviar mixture down center of each, leaving 1/2-inch border on short sides. Fold short sides in, then roll up smoked salmon, starting at 1 long side. Place seam side down on plate. Wrap salmon bundles in plastic and refrigerate at least 2 hours and up to 4 hours.
- Place greens and remaining 2 tablespoons chives in large bowl. Whisk oil and lime juice in small bowl to blend. Season dressing to taste with salt and pepper. Pour over greens and toss to coat. Divide salad among 4 plates. Top each with salmon bundle. Top with remaining 4 teaspoons caviar and serve.