Swordfish & Ricotta

An idea from London's Polpetto.

best quality sliced smoked swordfish

best quality ricotta

sea salt

grated lemon rind

EVOO

chopped chives and/or dill

1. mix lemon rind, ricotta and salt to taste together
2. spread inside a slice of swordfish
3. roll up swordfish like a cigar
4. assemble rolls on a platter with a drizzle of EVOO and chives
5. serve right away, or add a bit more EVOO and let marinate a few hours in the fridge before serving (take out 15 minutes prior)