250 g sliced smoked swordfish
150 g smoked scamorza
50 g sprouts
8 strands of chives
white pepper to taste
Slice the scamorza cheese and place the swordfish on top of each slice, season with a drizzle of oil and season with salt and pepper. Roll up gently and before wrapping completely add the sprouts. Close with a knot of chives.
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