Cut the tops off each roll, rather than cutting them in half and tear out a little of the rolls’ middles, leaving a slight hollow.
Chop up a few small cherry tomatoes and pop inside each roll. Drain the salmon, check for bones, and flake into a small bowl.
Mix in the mayonnaise and tomato purée until combined. Divide between the rolls and top with some chopped carrot and cucumber. Pop the lids back on to hide the filling and serve.