Put the ricotta in a bowl and add the lemon zest, chopped mint leaves and pink pepper crumbled with your hands. Mix very well and add salt (preferably a little salt because the smoked salmon already has its own flavor). Let rest for 10 minutes in the refrigerator so that the cheese absorbs the flavors of lemon and mint. In the meantime stretch out the puff pastry and cut into rectangles 4-6 (depending on how large you want the fagottini).

On each of the rectangle of the puff pastry carefully lay a slice of smoked salmon in order the entire surface is covered. Sprinkle lightly with olive oil the smoked salmon. So take the cheese from the refrigerator and sprinkle it on the salmon of each fagottino. Roll the fagottino, seal all the edges with a fork to prevent the contents from escaping during cooking. Bake in a preheated oven at 180 C for 15-20 minutes.
Serve them warm.
If you prefer you can make a single roll that once baked and cooled can be sliced and served.

If you do not wish to serve cold meats or mini-pizza as an appetizer, these fagottini of ricotta cheese, salmon, lemon and mint are a great alternative. Very easy to make and very quick to prepare, they are a fresh and tasty way to start a summer dinner or an aperitif. These fagottini  can be prepared for a small finger food or larger and they can be sliced into colorful pinwheels.

Each Fagottino contains about 340 Kcal. The energy is distributed as follows: 13% protein, 63% from fat, 25% carbohydrates. Good content of calcium, phosphorus, vitamin B12 and vitamin D.