– Chop the pike and put on a watered towel rectangle-shaped. The end of each following fillet must cover the previous one to form the whole. Salt

– Chop the salmon thin and put evenly on the pike covering the entire surface. Salt and sprinkle with the pepper. Roll the flesh carefully, wrap in a buttered parchment and cord

– Put the roll in a low side dish, coat with the fish bouillon or water, bring to boil quickly and boil for 40-60 minutes over low heat

– Take the roll out of the bouillon, pierce some holes to remove the moisture and cool the roll in the refrigerator

– Remove the parchment, clean the surface from the protein clots, cut into rings crosswise and put in a dish in steps or fan-shaped when serving. Decorate with the greens, lemon slices and olives.