4 slices of smoked salmon; 4 full tbs of fresh ricotta; chives; 1 jar of Truffle Pearls by Tartufi Bianconi; green lettuce; Acetolio dressing by Tartufi Bianconi.
Chop the chives very thinly and mix it to the ricotta. Spread the mixture on the salmon slices and roll them, cut in two parts. Dress some lettuce with Acetolio on the serving plates, put the salmon rolls on the lettuce and garnish with a tea spoon of Truffle Pearls (previously drained).
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