Instructions Salmon, cream cheese and dates rolls

• In a bowl mix cream cheese with lemon juice, salt, pepper and extra virgin olive oil. On a sheet of plastic wrap roll out the salmon slices creating a rectangle. Coat the surface of the fish with the prepared cream.
  
• Roll it tightly, with the help of the plastic wrap. Create a cylinder and let it rest in the fridge for minimum 2 hours.
  
• Take the salmon out of the fridge, discard the plastic wrap and cut the roll into slices with a sharp knife. Gently insert half of a date into each roll and serve.