From the measured amount of beans will only need part - 100 g of finished puree.

Soak the beans according to the instructions for 4 hours, boil for 2 hours. Hot crushed with a pestle and RUB through a sieve. If you have a blender, you can successfully facilitate this process. We are not looking for easy ways, developing muscles grandma's way. For the bean puree, add cheese and stir into a homogeneous mass.

With oranges remove the zest with a grater.

In a small Cup put zest, 1 tsp orange juice, honey, grated garlic, chopped dill, olive oil and soy sauce is all mix and infuse for 10 minutes. This mixture, as it still remains, you can store up to a week in the fridge. But if you ever are going to salt the salmon themselves, I recommend to RUB it with this mixture after brining and soaking day. During this time, frozen salmon cut into thin plates, so it is easier to do.

For a plate of salmon spread a thin layer of potpourri, then put the stuffing - "oil" from the beans and cheese and roll in roll. Put the rolls upright on a serving plate. Decorate the dish with the peas and greens or on its own.