A large slice of smoked salmon (large enough to hold filling and roll)
1 cup Feta cheese
Chopped fresh dill and mint to taste.
3 tablespoons of Biolea Lemonio
1. In a bowl mix feta cheese with fresh dill, mint and Biolea lemonio olive oil in to a light foam.
2. Place the smoked salmon on a piece of aluminum foil. Spread a layer of prepared cheese foam on the salmon and roll.
3. Refrigerate the rolls for 2 hours before serving.
Serving: cut into slices, and drizzle with Biolea Lemonio. Garnish with fresh dill or parsley.