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Sword rolls with beetroot sprouts

Sword rolls with beetroot sprouts

250 g sliced smoked swordfish
150 g smoked scamorza
50 g sprouts
8 strands of chives
olive oil
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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