Preparation:
Divide the slices of pancarré bread into four parts, making sure to eliminate the crust, and toast the little squares in a pan with oil and chopped garlic. Dip the iceberg lettuce leaves in hot salted water for a few minutes and quickly cool them in cold water before drying them carefully. Place in the centre of each leaf one of the pancarré bread squares, one slice of salmon, the ricotta cheese which was previously seasoned with chives and a touch of oil and salt and finally top with a second slice of bread. Wrap the leaves around the filling in order to obtain the roulades and trim off the excess lettuce if needed. Serve two roulades per portion, and top with a touch of extra virgin olive oil and diced tomatoes seasoned with oil, salt and oregano.
