Salmon, ricotta and pistachio roulade

✔️ Prepare the lemon wedges: peel the lemon, separate the wedges and cut them into small pieces.
✔️ In a bowl, mix together the ricotta, chopped pistachios (set some aside for decoration), chives, lemon wedges, a pinch of salt and pepper. Mix well until smooth.
✔️ Place cling film on your work surface. Place 4 slices of smoked salmon on the wedge, slightly overlapping them, then add the remaining 4 slices in the same way, creating a rectangle.
✔️ Spread the ricotta cream evenly over the salmon, leaving about 1 cm of border on one side. ✔️
Roll up the salmon, starting from the edge with the empty edge, gently squeezing to create a compact roll. Then wrap the roll in cling film.
✔️ Refrigerate the roll for at least 2 hours to set.
✔️ Remove the roll from the foil, cut off the ends with a sharp knife and place on a platter. Sprinkle with chives and chopped pistachios to finish. Serve chilled.