1. For the dressing: In a bowl, mix together the sour cream, red wine vinegar and raw horseradish.
2. Add the parsley, sweet onion, fennel, apples, belgian endive, salt and pepper and toss well together.
3. Lay out the smoked salmon and roll into a rose shape.
4. Plate the salad and lay the rolled smoked salmon over it. Garnish with cherry tomatoes and parsley and serve with a good Sauvignon Blanc wine.