Carefully spread a Smoked Salmon slice across a flat surface and trim its ends, to make it rectangular. Apply some of the fresh lime juice to it. (About two tablespoons)
Now out of the Brie cheese, cut off the white Fungi layer on the top, bottom and on the back. What you'll have now is the cream. Gently cut it into long, thin rectangular pieces which could be placed along the width of the Smoked Salmon slice.
Place the Brie cream along the shorter width, and start rolling the Smoked Salmon slice tenderly but tightly until there's enough Salmon meat around the Brie cream…almost about 2-2½ rolls.
Now that you have a long Smoked Salmon-Brie roll. Trim the ends flush, and very carefully cut it into mini rolls at about 1-1.2 inch intervals. You can add some more of the lime juice for dramatic effect.
Place some Crab rings as the base of the plate. Then arrange the rolls next to each other over the Crab rings. Top the rolls with a 1/2 teaspoon of caviar…and ENJOY!