For the cream, finely puree 250 g smoked salmon, sour cream, wasabi and honey. Spread thickly on the bread slices. Cover the cream with the remaining salmon slices and chill.
Roast the sesame seeds in a pan without fat, take them out and let them cool down. Wash the chives, shake dry and cut into pieces.
Sides of the salmon breads straight with a very sharp knife, then cut each bread into 3-4 strips. Press salmon sushi with 1 long side into the sesame seeds. Garnish with chives and chill until serving.