1. Hard-boil the eggs for 10 minutes, cool in cold water, peel and quarter.
2. Whip the cream until stiff.
3. Finely grate the fresh horseradish, mix with the lemon juice, salt and a pinch of sugar and gently fold into the whipped cream.
4. Lay out the ham slices, put 1-2 tablespoons of horseradish cream on each (or pipe it with a star nozzle) and roll into cones or rolls.
5. Arrange on a platter and garnish with the egg quarters, gherkin fans and parsley.
6. Keep chilled until serving and offer fresh bread alongside.
Tip: Grate the horseradish just before using - the lemon juice keeps it white and fresh.
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