Salmon and Ricotta Rolls with Lettuce Hearts

Rinse the oranges in hot water and wipe dry. Grate 1 teaspoon zest and squeeze out the juice. Chop capers finely. Mix ricotta with half of the orange zest, capers and 3-4 tablespoons of orange juice and season with salt and pepper. Place the salmon slices next to each other on plastic wrap and spread with ricotta cream. Roll using the plastic wrap, seal well and refrigerate.

Mix the remaining orange juice (100 ml/approximately 1/4 cup plus 2 tablespoons), orange zest, basil, vinegar, mustard and oil. Season with salt and pepper. Rinse the lettuce hearts, pat dry and cut into quarters lengthwise. Toss with the salad dressing and arrange on a platter. Unwrap the salmon roll, cut into thin slices and arrange around the salad. Serve garnish with chives.