300 g. Burrata Cheese
With the help of a pastry cutter, cut the bread in order to obtain round croutons with a diameter of 10 cm, brush them with evoo and toast them in the oven for a few minutes. In the meantime, roll the all salmon and use the chives to old them together, then cut six rolls. Place the salmon rolls on the croutons and slightly open the ends ,like a flower than stuff them with a teaspoons of burrata. Complete with a ground pink pepper and serve.