Instructions:

Cut fish fillets into 5 equal pieces. Coarsely chop 1 piece. Place chopped fish and 1 tablespoon whipping cream in blender or food processor. Cover and blend, or process, until smooth. Add egg white, horseradish, salt and pepper. Gradually add remaining whipping cream. Cover and blend 30 to 60 seconds, stopping blender occasionally to scrape sides, or process, until thick. Cover and refrigerate about 2 hours or until chilled.Heat oven to 350 degrees. Pound remaining fish pieces until 1/4-inch thick. Spread whipping cream mixture evenly over fish. Roll up and place seam sides down in ungreased rectangular baking dish, 11 X 7 X 1-1/2 inches. Cover with aluminum foil and bake 25 to 30 minutes or until fish flakes easily with fork. Sprinkle with chives. 4 Servings; 315 Calories Per Serving. To Microwave: Place fish rolls in rectangular microwavable dish, 11 X 7 X 1-1/2 inches. Cover tightly and microwave on high 8 to 10 minutes, rotating dish 1/2 turn after 5 minutes, until fish flakes easily with fork. Let stand covered 3 minutes.