Peel the potatoes into a cylinder cut them into 1 cm (1/4 inch), high disks which will serve as your base. You will need to make 12 of them at least.
Cook them on a simmer in salty water, until cooked but not falling apart (about 15 mins).
Drain and reserve.
Mix horseradish, lemon juice, cream cheese and season with salt and pepper.
On a cutting board, place both salmon slices, and spread the cream. Roll tight to form a long cigar. Keep in fridge.
Cut the apple in half, then cut into thin slices, keep in cold water with a few drops of lemon juice to keep from oxidizing and discolouring.
When it’s time to serve:
Cut 6 cylinders from each salmon”cigar”, 1 cm (1/4 inch) high.
Place a salmon cylinder on top of a potato base, insert a slice or 2 of apple into each and they are ready to serve.