Finely slice <quantity>¼<unit>bunch</unit></quantity> of chives

Peel and finely chop <quantity>½</quantity> medium horseradish root

Add <quantity>2<unit>cups</unit></quantity> of heavy cream to a medium bowl

Add the chopped horseradish and season with salt to taste

Stir to combine

Cover the bowl with cling film and refrigerate for 1h to infuse the flavors

Strain the cream into a clean bowl and discard the horseradish

Add <quantity>¼<unit>tsp</unit></quantity> of white sugar and stir

Add <quantity>1<unit>tbsp</unit></quantity> of trout roe and <quantity>1<unit>tbsp</unit></quantity> of avruga caviar, and stir

Add the chives and stir. The horseradish & fish roe sauce is ready

Cut <quantity>1</quantity> cabbage into wedges

Place the cabbage wedges into a hot charcoal grill, and brush with extra virgin olive oil to taste

Season with salt to taste

Grill the cabbage until lightly charred. Flip the wedges and brush with more olive oil. Repeat the process until all sides are grilled and the core is soft. The grilled cabbage is ready

Place each grilled piece of cabbage in the center of a serving dish, and put <quantity>⅓<unit>tbsp</unit></quantity> of lumpfish roe on top of each

Drizzle <quantity>3<unit>tbsp</unit></quantity> of the Horseradish & Fish Roe Sauce over the cabbage pieces

Season with flaky salt to taste

The Grilled Cabbage & Horseradish Cream is ready! Enjoy!