Wash the chives, dry well and slice very finely.

Cream the butter with the horseradish, salt, garlic salt and chives, and spread on the bread. Cut each slice diagonally to form two triangles.

Skin the fish, remove any bones and cut into pieces to fit the bread triangles. Place one piece of fish on each triangle.

Wash, dry and slice the tomatoes. Wash the dill or parsley and the lettuce and allow to drain.

Place a slice of tomato on half the pieces of fish and tuck half a lettuce leaf under the rest.

Garnish with a dill or parsley sprig. Sprinkle with pepper before serving.