Preparation

• Long white bread is often used in preparing appetizers because it pairs well with many ingredients. Just moisten it to handle without breaking. Alternatively, many flatten it with a rolling pin.

  You can use a towel, preferably white, to wet under running water and wring it out slightly. Then, wrap the bread and dab on both sides. Cover the entire surface with a layer of cream cheese and then with slices of salmon.

• With the help of the towel, gently roll the bread to form a roll. Apply light pressure and then cover with plastic wrap and refrigerate to rest.

• Repeat the same process for another two rolls.

  Now, take the salmon fillet, remove the skin, and cut it into small cubes. Just slice the fillet first, then cut into strips and finally into cubes.

  Transfer the cubes to a bowl and season with a tablespoon of olive oil, salt, and pepper. Mix and leave it in the fridge until preparations are complete.

• Take the rolls and cut them into slices about 0.4 inches thick and distribute them on a serving plate.

  From each roll, you get about 10 rolls.

  Take the seasoned salmon and distribute it on top. Dress with lemon and, if you like, sesame seeds. I add the lemon last, otherwise it cooks the salmon, which not only dulls the vibrant color of the salmon but also changes its taste.

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