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