Rul of salmon with Ricotta and Pistachios

Prepare the supreme lemon: peel the lemon, separate the quarters and cut them into small pieces.
Mix the ricotta, the chopped pistachio nuts (reserve some for decoration), the chives, the supreme lemons, a pinch of salt and pepper in a bowl. Stir well until a smooth cream is obtained.
Dispose of a food film on your work plan. Place 4 slices of smoked salmon on the film by slightly overlapping them, then add the other 4 slices in the same way, forming a rectangle.
Spread the ricotta cream on the salmon evenly, leaving an empty edge of about 1 cm on one side.
Roll the salmon from the side with the empty edge, clamping gently to form a compact roll. Then wrap the roll in the food film.
Refrigerate the roll for at least 2 hours to fit.
Remove the roll from the food film, cut the ends with a sharp knife, and place it on a serving dish. Sprinkle chives and pistachios chopped for the finishing touches. Serve fresh.