Grease each slice of salmon with a thick layer of cottage cheese, pepper generously and roll the slices into a roll. If the rolls are too wide, thin, sharp knife, soaking it in hot water, cut them in 2-3 pieces.
Cut the olives and cherry tomatoes in half.
For dressing, mix olive oil with lemon juice, salt and pepper.
Mix with 1 tablespoon of dressing green salad mix, spread on plates. Next, put the rolls of fish and cheese, put tomatoes and olives on the leaves. Sprinkle with remaining dressing and serve.