Smoked swordfish rolls with celery and bottarga

12 slices of smoked swordfish
Whole mullet bottarga
Olive oil
2 celery stalks
Lemon

Finely slice the bottarga and the celery. Place a couple slices of bottarga and a few slices of celery on a slice of swordfish. Create a roll, seal it with a toothpick, place it on an appetizer plate and season it with a touch of olive oil and a drop of lemon juice.