Roll with salted chum

Need: salmon salt 500g butter 150g, lemon 1pcs, black olives 30g, greens

the fish need to remove all unnecessary: the head, tail and fins.

Cut lengthwise and remove the bones turned out to be 2 fillets. The skin to separate from the pulp and beat to a thickness of about half an inch. Beat the butter. Fish fillets to lay smooth and flat layer in the form of a square or rectangle, brush with beaten oil, a thin layer of 2-3 mm to Minimize what happened in a tight roll. Wrap the falgu or more packages and put in the fridge. When serving, slice the Swiss roll slices in 1 see Place on a large platter and decorate with lemon, olives and green branches.