For the ricotta rolled pasta, whip the whipped cream and ricotta with a mixer for 2-3 minutes until stiff. Season with salt, pepper. Season with cayenne pepper and sugar. Pluck chervil and parsley and chop finely. Mix into the ricotta with chive rolls and grated lemon zest. Chill the cream for at least 30 minutes.
Cut wholemeal bread into thirds. Spread ricotta cream on top and put 1 rollmop on each slice.
Decorate the ricotta rollmops with dill.
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