Slice baguette lengthwise and roll 2 slices with a pin, spread with a thin layer of butter, put finely sliced salmon fillet, put olives on the edges and roll the bread up. Wrap it in parchment and refrigerate.

Cut circles off the remained bread with a cookie cutter 2-2 1/3 inch (5-6 cm) in diameter, fry in a portion of butter and dry in a toaster until ready. Cool and spread with a thin layer of butter. Beat up the remained butter together with ketchup. On each toast put a cheese slice, cut the same way as bread circles. Grate the rest cheese.

Put butter mix with ketchup in the center of the toasts in heap, sprinkle with grated cheese and cool.

Before serving cut the roll across into slices and put on a serving platter, space the toasts with cheese around.