italian suitcase: smoked swordfish roll

My mum came up with this starter last Christmas, I really don't recall how she had this brilliant idea! My sister and I were very reluctant in preparing the dish; everybody knows that pear and cheese is genius, but adding smoked swordfish was for us a gamble. We prepared one roll and we fell literally in love with it! Mum chewed us out because we ended up eating half of the rolls while making them..!

Ingredients:
1/2 ripe conference pear
1/2 white provola
100g smoked swordfish

Preparation:
Slice the provola to create 1cm large and 5cm long sticks; peel the pear and remove the core. Slice the pear vertically and prepare sticks, same size as the provola one.
Depending on the size of your swordfish slice, each slice would make 2 rolls. Don't prepare big rolls otherwise the flavours will get lost and won't armonise together while chewing.
It's a great challenge not to eat them all while rolling!