How to cook lavash rolls with red fish and caviar? Recipes? Lavash roll with capelin caviar Lavash with red caviar and cheese

Lavash is an ideal product. You can wrap any food in it and experiment. You and I also have this opportunity, and we will take advantage of it. Today our lavash will be filled with a more fishy flavor. After all, we are going to fill this lean thin flatbread with salmon, red caviar and dilute it all with other products.

To say how healthy, tasty and satisfying this original salad will be is to say nothing.

Firstly, this the dish can stand on its own , that is, it can be served for breakfast, and as a second course for lunch, and for dinner. But, since this is a high-calorie product, we’ll skip dinner and try to prepare the salad in pita bread in the morning. Moreover, the preparations can, and if necessary, simply be heated and served at any time.

Secondly, You can put a variety of products into pita bread as a filling. It can be both seafood and meat products - boiled, smoked, fried, stewed, etc. In the context of cheese, say, and other similar products, the salad will have different accents each time.

Third, you can always take salad in pita bread to work or put it in your child’s briefcase so that he does not visit the school canteen. In a word, this dish is the future! Versatile and satisfying, it will always be welcome in any family. Especially those who do not count every extra gram of their weight. In short, let's cook.

Lavash roll - ingredients:

Lavash - 1-2 sheets
Red fish - 250 gr.
Boiled eggs - 2-3 pcs.
Mozzarella - 50 gr.
Greens - to taste
Sour cream - 2-3 tbsp.
Ketchup - optional
Garlic - 1-2 cloves.

How to make a salad with red caviar and fish in lavash: my step-by-step recipe with photos

Let's start by cooking the eggs. As a rule, every housewife has a couple of boiled eggs in her refrigerator. If there is, that's good. If we don’t have them ready, we’ll send the eggs to boil. After which it is important to cool them properly. To do this, keep it under the tap, and then keep it in the freezer for 5 minutes. After cleaning, chop the egg in an egg slicer or in a convenient way.

Step 1. Chop the egg in an egg slicer or other method

- an ideal filling option. Salmon. Super useful. Delicious. Always appropriate. The list of compliments addressed to the fish can go on and on; everyone knows its worth. If you don't have salmon, take any other red fish. After removing the bones and skin, cut the salmon, like the eggs, into strips.

Step 2. Cut the red fish into strips

Of course, you don’t have to use mozzarella. Instead, you can choose the cheese that you like best. This variety is simply perfect in every way. If the fish is not so weakly salted, but a little more, other cheese will add salt to the dish, and this will distort the taste. In a word, let’s grate it on a coarse grater so that it becomes a gluing base for the salad.

Step 3. Grate the cheese on a coarse grater

If you have green onions in stock, that’s great; chop them as much as possible. Did you find dill? Overall, great. It would be great if there was parsley or some other greenery. It will be tasty and, most importantly, healthy! In short, let’s rinse the greens and, after letting them dry, chop them.

Step 4. Wash and chop the greens

Garlic is an equally useful thing, especially during times of vitamin deficiency. If you don't need to go to a meeting right now, then peel the garlic cloves and rinse them thoroughly. Then grind, but not into pulp. Mix with herbs and season it all with sour cream and, say, ketchup.

Step 5. Mix herbs, garlic and sour cream. The salad sauce is ready!

All we have to do is cut the lavash sheet into portions with scissors and, having spread them with the resulting sour cream and dill sauce, begin to add layers of salad. First we will put the salmon, cut into strips. To prevent it from slipping, fold it into a pie shape.

Step 6. First put the sauce on the pita bread in layers, then the chopped fish

Then put layers of eggs and red caviar on the fish and sprinkle it all thickly with grated mozzarella cheese.

Step 7. Layer grated egg, red caviar and cheese on top

We wrap all this beauty in pita bread, previously cut into portions. What to do next? Everyone takes their own path. Some people like to fry these things. Yes, it will be delicious, but this is only if you have no contraindications in terms of the gastrointestinal tract. And fry on both sides, turning only once. Then you can cover with a lid and serve in about 5 minutes.

There is another way - heat in the microwave. Very good for those who have problems with the stomach, liver or other organs.

But the main thing is that with both methods, the filling inside will be juicy and delicious! Cheese will connect all products. Fish and caviar will bring the tastes and aromas of the sea. And dairy products will add a creamy taste. In a word, we lift the lid from the frying pan. Take out the pita bread. Let it cool a little and cut into portions. Bon appetit!

We suggest preparing a quick snack for any holiday or just because. Lavash roll with red fish is a hit among guests. Small portions are easy to take into your hand and put into your mouth. For the convenience of guests, place small saucers with portions of snacks around the table.

Snack rolls are great for family gatherings. Make semi-finished products in advance and keep them in the refrigerator. At this time, do other things, the snack is already ready. And right before serving, cut the roll into portions and serve on a plate.

You can prepare the dish on a regular weekday. As an addition to the main dish or a side dish for meat and poultry.

Convenient to prepare a quick snack in the summer. When you don’t want to stand at the stove, but the family asks for something tasty. One recipe will take no more than 15 minutes.

You can change the ingredients of the treat a little. Focus on the food in the refrigerator. Do you have boiled eggs? Grind them through a grater and use them to stuff lavash.

Basic preparation of red fish roll

The recipe is based on thin Armenian lavash or store-bought wheat roll. If you have a lot of free time, we suggest baking lavash yourself. Mix 200 ml of water, 0.5 tsp. salt, 2 tbsp. l. vegetable oil, 350 g wheat flour. Divide the homogeneous dough into 40 g pieces. Roll out each piece thinly. Fry alternately in a non-stick frying pan without oil on both sides. The layers will turn out rosy. Frying time takes approximately 5-6 minutes per product.

Take any red fish - smoked, dried, salted or canned. Salmon, trout, pink salmon are suitable. Along with fish, natural or simulated caviar is used.

About cheese

Almost every roll recipe contains cheese. Choose a product to suit your taste. Soft creamy, curd or processed cheese. It is acceptable to take hard or soft blue cheese. But it is better to cut off the crust of mold; not everyone likes it. Processed cheese is suitable by weight or in triangles. You can choose cottage cheese with any flavor. For example, with herbs, mushrooms or even cucumber flavor.

For lovers of spicy dishes, we suggest adding ground black pepper or a special mixture of ground seasonings “For appetizers” to the cheese layer. Or brush the pita bread with table mustard before stuffing.

TIME: 20 min.

Easy

Ingredients

thin Armenian lavash – 1 pc.;
fresh dill – 2-3 sprigs;
smoked red fish fillet – 170 g;
soft cream cheese – 200 g;
lemon – 0.5 pcs.

Preparation

Rinse the dill in water. Dry with a paper towel. Chop with a knife.

In a bowl, combine soft cream cheese with dill.

Squeeze the juice from half a medium lemon. Be careful not to get any seeds or white, bitter citrus pulp. The liquid should be approximately 1.5-2 tablespoons.

Thoroughly mix the cheese with the additives. Make the mass homogeneous in structure.

Spread lavash on the table. Apply the cheese mixture over the entire surface. Cover the edges and center with an even layer of cheese. It is convenient to use a silicone spatula or spoon for greasing.

Tackle the fish fillets. Remove smoked red fish from bones, if any. Cut the fillet large or small - at your discretion. Place on top of cheese.

Starting from the edge, tightly wrap the pita bread with red fish and cheese into a tight roll.

Pack tightly in cling film. Wrap the sides like candy. Place in the refrigerator for 1-1.5 hours.

Remove the roll from the cold. Unwrap from film. The snack took shape. Cut the roll into portions. Use a sharp knife, otherwise the snack will crumble.

Serve the delicacy cold to the table. Servings of roll will complement a regular family dinner or decorate a holiday table.

Lavash roll with red fish and crab sticks

The cream cheese in the recipe combines all the other ingredients. If you can’t find just such cheese, take soft, salted cottage cheese. Provencal herbs will complement the composition of crab sticks, rice and salmon with a touch of piquancy. Alternatively, you can replace Provencal herbs with spicy parsley or basil.

Ingredients:

lavash (or thin roll) – 1 pc. (200 g);
crab sticks – 150 g;
lightly salted salmon – 150 g;
curd cheese – 150 g;
boiled rice – 3-4 tbsp. l.;
dry Provençal herbs – 1 tsp.

Preparation:

Thaw frozen crab sticks in advance. You can use crab meat, it makes no difference. Please note that the product is of high quality. After all, the snack will not be cooked. Peel and finely chop the sticks.
In this case, rice is used that has already been boiled. Any grain left over from the previous day's side dish will do. If you don't have boiled cereal, boil it a little. Take no more than a spoonful of dry rice.
Mix curd cheese with Provençal herbs.
Cut lightly salted salmon into thin slices. Or use store-bought fillet cuts. Look, there may be bones in it.
Spread the roll on a table or cutting board. Top with a layer of herbed cream cheese. Grease the edges and the middle.
Sprinkle cooked rice over cheese. Place the salmon here and there and sprinkle with crab sticks.
Take from one edge. Wrap tightly with a roll.
Wrap with cling film. Leave in cool place for an hour or an hour and a half. Remove foil before serving. Cut the roll into portions.

Lavash roll with red fish and avocado

A quick version of the dish is a lavash or wheat roll. To prevent the roll from being dry, brush it with sauce. The recipe calls for sour cream. It is acceptable to replace sour cream with mayonnaise or any other store-bought sauce. Cheese, Caesar, Tartar or mustard sauce is suitable.

Ingredients:

avocado – 2 pcs.;
red fish – 200 g;
lettuce leaves – 4-5 pcs.;
hard cheese – 120 g;
sour cream – 2-3 tbsp. l.
lavash (or wheat roll) – 200 g.

Preparation:

Prepare your chosen ingredients. Rinse the avocado. Cut each fruit in half. Remove the seeds. Insert a sharp knife into the bone. Turn quickly to the side. The bone will fly out. Peel off the light green pulp. Cut into thin slices. It is convenient to use a vegetable peeler for slicing. Use the same tool to cut the cheese.
Take any red fish. Smoked or lightly salted salmon, pink salmon, and trout are suitable. Remove bones and skin fragments. Slice the pulp thinly.
Wash the lettuce leaves. Dry on paper napkins.
Place lavash or wheat roll on the table. The last option is long baked dough. Alternatively, you can cut the roll into two parts for two rolls.
Brush the pita bread with sour cream using a pastry brush.
Cover the sour cream layer with lettuce leaves. Place slices of cheese, avocado, fish. If there are still lettuce leaves left, you can lay them in a second layer.
Roll the dough and filling into a tight roll. Try not to tear the base. Place the roll, seam side down, on a cutting board. Cover with film.
Chill in the refrigerator for about an hour. During this time, the thin roll will soften from the sour cream, and the snack will become incomparable. Cut into 4-5 cm pieces and serve with fresh herbs on a platter.

Lavash roll with cucumbers and red fish

Incredibly, a lavash roll can be a warm snack. The rolled roll is lightly fried in a grill pan before serving. This creates an appetizing golden mesh on the surface of the lavash. It is permissible to prepare a snack at home or outdoors. In the latter case, fry the roll on the grill.

Ingredients:

lavash – 200 g;
lightly salted trout – 180 g;
cream cheese – 200 g;
dry dill – 1 tsp;
cucumber – 2 pcs.;
olive oil – 1 tbsp. l.

Preparation:

Mash the cream cheese with dry dill.
Spread the pita bread on the table. Spread with a generous layer of cream cheese.
Place the fish in the next layer. To do this, cut lightly salted trout into small pieces. Be careful not to get any bones.
Peel the cucumbers from rough skin. Cut into thin strips. Distribute over fish. Fresh cucumbers can be replaced with salted or pickled ones.

Roll into a tight roll. Cut into two or three pieces.
Lightly grease the surface of the grill pan with olive oil. Heat well over high heat. Then turn the heat down to medium. Lay out the rolls. Don't move from side to side. After 3 minutes, turn over to the other side. Do not cover the pan with a lid. After another 3 minutes, remove the rolls. Cut at an angle. Serve as a warm snack.

Lavash roll with red fish and lettuce

Lettuce leaves give the appetizer a pleasant freshness. If desired, lettuce can be replaced with spinach, sorrel or soft leaves of Chinese cabbage. If you want to use chicory salad, cut the leaves into thin strips.

Ingredients:

Armenian lavash – 1 pc.;
leaf lettuce in a pot - 1 package;
hard cheese – 60 g;
smoked pink salmon – 200 g.

Preparation:

Rinse the lettuce thoroughly. Pluck the leaves from the stems. Dip into cold water. Rinse each piece under running water. Dry on paper towels.
Grind the hard cheese on a grater.
Examine smoked pink salmon for the presence of bones. If vacuum sealed fillets are used, there will most likely be no bones.
Sprinkle pita bread with cheese. You don't need a thick layer. Place thin slices of pink salmon fillet from the edge. Cover the rest of the surface with lettuce.
The filling for pita bread with red fish is ready. Now roll the pita bread from the side with the leaves. This way the fish will be in the middle of the roll.
Wrap with cling film. Keep in the refrigerator for a couple of hours. Cut the roll diagonally into portions. Place on a serving platter.

Lavash with red fish and tomatoes

Lavash roll is an open field for imagination. Prepare an appetizer with red fish and tomatoes. Add bell pepper, capers and soft curd cheese. To taste, you can mix the cheese with a boiled chicken egg yolk or a whole egg, grated.

Ingredients:

yeast-free lavash – 200 g;
red bell pepper – 1 pc.;
capers – 2-3 tbsp. l.;
red tomato – 1 pc.;
lightly salted salmon – 150 g;
curd cheese – 200 g;
green onion feathers - 2-3 pcs.

Preparation:

First, prepare your ingredients. Peel the sweet bell pepper. Finely chop the pulp into strips. Cut the salmon approximately the same way.
Remove the juicy seeds from the tomato. They are not needed in the recipe. The appetizer will “float” with tomato juice. Cut the tomato into quarters. Cut off the juicy part with a sharp knife. Cut the tomato pulp into thinner strips.
Place the pita bread on the table. Spread with a thin layer of cream cheese.
Distribute sliced peppers, tomatoes and fish over the entire surface of the cheese. Lay out the products in layers.
Sprinkle with pickled capers. Chop the green onions.
Carefully wrap the filling layer into a roll. Cut into 10 cm portions. Then make an oblique cut along each piece. We got portioned pieces for each guest. Enjoy your meal!

There are many interesting snacks that will decorate your everyday and holiday table. One of the simplest and most original ways to prepare snacks is to make a fish roll out of pita bread.

The most popular category of pita bread snacks is rolls. This thin, flexible bread that holds its shape well is so convenient to spread with different fillings and roll into rolls! The filling can, however, be very diverse. Today we will choose red fish. A snack with such filling turns out to be delicious and is usually very popular with everyone, young and old. Another advantage is the simplicity of preparation. Novice cooks should definitely take note of this recipe.

Classic lavash roll with red fish

Ingredients:

300 g lightly salted salmon fillet
2 thin pita breads
dill
optional handful of capers

Cooking method:

Chop the greens.

Tender roll with salmon cheese

And this version of your favorite snack is ideal for the summer, when you want something tasty and fresh. You can take any fish with red fillet, the main thing is that it is lightly salted. Hard cheese should also not be too salty. Instead of mayonnaise, you can add sour cream.

Ingredients:

Unleavened Armenian bread – 1 long sheet;
Lightly salted salmon – 300 g;
Boiled chicken egg – 3 pcs.;
Fresh cucumber (small) – 3 fruits;
Hard cheese – 200 g;
Low-fat mayonnaise – 150 g;
Fresh greens (optional) – 1 bunch.

Cooking method:

Hold the greens and cucumbers under running water and dry them on a paper or linen towel until the moisture evaporates. Remove the shells from hard-boiled eggs and grind them on a grater with small holes.
Having spread a lavash sheet on the table, cover it with mayonnaise, and then with a layer of egg crumbs.
Now - cucumbers. They can be cut into very thin slices or coarsely grated.
Place thin sliced salmon on the cucumber “pillow” and cover it with cheese shavings.
The last layer is chopped finely fresh herbs (parsley or dill).
Having rolled the pita bread into a tight roll, wrap it in film and put it in the cold for an hour to soak.
The treat should be served in the form of “rolls”, decorated with halves of black pickled olives and sprigs of herbs.

A properly organized feast involves serving a light, appetite-stimulating treat before the main meal. Everyone, without exception, will appreciate the original pita rolls with red fish, as well as the banquet hostess’s ability to choose appetizers.

“Rolls” with valuable fillet and vegetables are made very quickly, and will not go unnoticed even on a festive table abundantly laden with dishes.

Appetizing lavash roll with red fish and cream cheese

The delicious combination of cream cheese and red fish will not leave anyone indifferent. These rolls are always the first to leave the table. They are very easy to prepare, so don’t forget to please your guests at the holiday table with such an excellent appetizer. Save the recipe so as not to lose it.

Ingredients:

300 g lightly salted salmon fillet
2 thin pita breads
250 g cream cheese (mascarpone or Philadelphia)
dill
optional handful of capers

Cooking method:

First of all, take the fish and cut it into thin slices.
Chop the greens.
Cover the table with cling film and unfold a sheet of pita bread onto it. Then grease it with cream cheese, coating the edges well.
Place the fish on top and sprinkle with herbs. If you chose capers, then also them.
We roll our pita bread into a tight roll, compact it with our hands and wrap it in cling film. Then put it in the refrigerator for 2 hours to soak.
After the required time has passed, take it out and cut it into pieces with a sharp knife.

Lavash roll with trout

Ingredients:

1 sheet of thin pita bread
200 g lightly salted trout
200 g soft cream cheese
small bunch of dill
small bunch of green onions
1 tbsp. l. lemon juice
1 tbsp. l. grated lemon zest
freshly ground black pepper

Cooking method:

Mix cream cheese with finely chopped dill, green onions, lemon juice and zest. Cut the trout into thin slices.
Spread the pita bread with cream cheese and herbs. Place the trout plates along the entire length and sprinkle with pepper.
Roll into a tight roll and let stand at room temperature for 7–10 minutes. Then cut into pieces 2.5–3 cm wide and place the pieces on a plate, cut side up. Serve within 1 hour.

Lavash rolls with salmon

Rolls with red caviar are a dish that will delight your guests. It is unlikely that even on a rich holiday table there will be something more attractive, appetizing and tasty than a miracle snack.

Ingredients:

2 slices of thin pita bread;
200 grams of processed cheese;
200 grams of salmon;
100 grams of red caviar.

Cooking method:

Let's start working with the pita bread: unroll it and grease it with melted cream cheese. If desired, you can take cheese with additives, for example, the taste of mushrooms or ham would be appropriate.
We grease the pita bread carefully, it is important that future rolls are not damaged, so do not rush.
We cut the salmon into slices; it is not necessary to chop the fish too much; neat oblong pieces will do just fine.
Spread the salmon evenly on the pita bread, add red caviar (you can sprinkle the caviar first, then lay out the fish, some housewives claim that this is more convenient).
Roll the roll tightly. Now you need to wrap it in cling film and put it in the refrigerator for several hours so that the snack is thoroughly soaked.
Remove the rolls from the refrigerator and cut them diagonally into pieces about 3 centimeters.
Lavash rolls with red caviar, salmon and melted cheese are ready.

Lavash roll with salmon

A great holiday appetizer can be on your table in no time. This roll will not only please your guests, but will also be an excellent decoration for your table.

Ingredients:

Lightly salted salmon - 200 g
Cream cheese - 200 g
Thin lavash - 1 pc.
Dill greens - 1 bunch

Preparation:

Wash the dill, let the water drain and chop finely.
Transfer the cream cheese to a plate and mix well with the chopped dill.
Place a sheet of lavash on the table and evenly grease half of the lavash with the resulting cheese mixture.
Cover with the other half of the pita bread.
Cut the salmon into thin layers.
And place the salmon pieces on top of the pita bread.
We roll our pita bread into a roll.
Cut into portions and serve the appetizer to the table.

Lavash roll recipe with red fish

Ingredients:

0.3 kg lightly salted red fish;
Lavash sheets;
200 g – processed cheese;
A bunch of greenery.

Cooking method:

Unroll the lavash sheets and spread them with melted cheese;
Chop the greens;
Remove the skin and bones from the fish. Thinly slice into slices;
Place layers of fish on pita bread;
Sprinkle with herbs and roll into a tight roll. Wrap it in food film or a plastic bag and refrigerate for 2-3 hours.

Lavash roll with salmon

A very impressive roll with a delicate combination of ingredients will surprise anyone, even the pickiest guest.

Ingredients:

1000 g salmon;
Lavash sheets;
0.2 kg of hard cheese;
Greenery;
1.5 tbsp. l. lemon juice;
150 ml olive oil;
30 grams of mustard;
15 grams of honey;
Dry herbs (cumin, basil, etc.).

Cooking method:

Separate the fish fillet from the bones and skin and cut it into medium slices;
Season the fish fillet with salt and pepper. Season with lemon juice and add olive oil;
Wash and chop the greens;
Finely grate the cheese;
Make an oil dressing: combine 35 ml of lemon juice and 35 ml of vegetable oil, add mustard and honey. Mix everything well;
Lay out the lavash leaves, brush them with olive oil and sprinkle with herbs on top. Place another sheet on top;
Stepping back 3 cm from the edge of the sheet, lay out pieces of salmon and sprinkle with herbs;
Roll the pita bread tightly.

Lavash roll with salmon and cheese

Ingredients:

Lavash - 1 pc.
Any type of cream cheese (violette, fituccine, mascarprone, cremette, Philadelphia) - 200g.
Salted salmon (pink salmon, chum salmon, salmon, etc. I like chinook salmon the most) - 300g.
Tomato - 1 pc.
Red sweet pepper - 1 pc.
Dill
Parsley

Cooking method:

Place the pita bread on a flat surface and spread cream cheese over the entire surface.
We cut the tomatoes, the thickness of the slice is approximately 2mm.
We cut red fish, the thickness of the slice is 1-2mm.
Cut the sweet pepper into smaller pieces.
We chop dill and parsley, preferably with our hands; often a knife spoils the taste of fresh herbs.
Place the filling on the pita bread, starting from the bottom edge.
The more “strips” you lay out, the more layered the rolls will be.
Personally, I limit myself to 2-3 layers.
We put the workpiece in the refrigerator for about an hour so that the dish can be soaked. After this, cut the tube into rolls, 2-3 cm thick.
Lavash roll with red fish is not just a cold appetizer, it is a complete dish that both children and adults will appreciate.
It’s not for nothing that on the holiday table, their time on the plate lasts a matter of minutes.

Lavash roll “Quatre côtes”

Many people think that rolls are a basic snack that any beginner can handle. This recipe proves that not all of them are so simple and to prepare this DISH, you still have to tinker, but believe me, the game is worth the candle. The recipe has been slightly changed, Russified (mayonnaise, dill, etc. have been added)

Ingredients:

Lavash – 2 pcs.
Cheese (Feta, Sirtaki, Fetaki, Fetaxa, or any type of processed cheese) – 150g.
Any type of hard cheese (Parmesan, Comte, Cheddar, Pecorino, Emmental, etc.) – 150g.
Salted salmon (pink salmon, chum salmon, salmon, etc. I like chinook salmon the most) – 300g.
Boiled eggs – 4 pcs.
Butter – 40g.
Mayonnaise
Garlic, herbs (dill, parsley), green onions.
Several lettuce leaves (to garnish the finished dish)

Cooking method:

Red fish is cut into small pieces. Keep in mind that the larger the pieces, the more pronounced the taste of the salmon will be. If it is too salty, you should cut it smaller.
Three hard cheese on a grater.
Separately, grate soft or processed cheese. If the cheese is highly viscous, you can chop it finely.
Chop the greens.
Place finely chopped green onions in a frying pan and add butter. Add salt and wait, stirring, until the butter melts.
Place 200-300 grams of mayonnaise in a bowl, add 2-3 cloves of grated garlic. Mix.
Finely chop the boiled eggs or grate them.

Lavash roll with red fish and spicy cheese filling

Ingredients:

1 thin pita bread
100-150 g lightly salted red fish
5 eggs
250 g hard cheese
3-4 cloves of garlic
2 small cucumbers
mayonnaise

Cooking method:

To prepare the cheese filling, you can use any hard cheese to your liking. Any lightly salted red fish is also suitable - for example, salmon, salmon or pink salmon, and you can also prepare homemade lightly salted salmon yourself.
Boil the eggs hard, cool under cold water and peel. Cut the red fish into thin slices, cut the cucumbers lengthwise into thin cubes. In a suitable bowl, grate the cheese and eggs, add the garlic passed through a press. Season grated cheese and eggs with mayonnaise to form a thick paste.
Place the pita bread on the table and spread the cheese filling evenly. Place a row of fish slices on top of the filling and distribute evenly along the cucumber slices. Carefully roll the roll and place it in the refrigerator for 1-2 hours. Then take it out, cut into portions and place on a serving dish.

Lavash roll with red fish and cucumber

I would like to tell you how to cook pita bread with red fish and cucumber. You can use either lightly salted or smoked fish for the filling. For the link, you can add a little processed cheese and mayonnaise, for example. You can serve the appetizer by garnishing it with fresh herbs or adding a small amount of red caviar. It will be incredibly beautiful and delicious!

Ingredients:

Lightly salted red fish - 150 grams
Cucumber - 1 piece
Processed cheese - 1 piece
Lavash - 2 pieces
Mayonnaise - 2 tbsp. spoons

Cooking method:

Wash, dry and cut the fresh cucumber.
Cut the fish into small cubes. In this case, it is lightly salted salmon.
Grate the cheese on a fine grater.
Place a sheet of pita bread on your work table. Grease it with a small amount of mayonnaise and sprinkle with cheese.
Place a second sheet of pita bread on top.
Distribute the fish and cucumber over the entire surface.
And carefully roll it into a tight roll.
Cut in half for convenience.
Wrap in cling film and refrigerate until serving.
Using a sharp knife, cut into portions.

Lavash rolls with red fish

Prepare pita rolls with red fish according to this recipe - this appetizer is popular on any holiday table and is liked by many. Lavash - thin unleavened white bread, which was popular only in the Caucasus countries a few decades ago, has today become one of the most popular types of bread in Russia. It is readily bought in stores and even prepared by Russian housewives themselves. They complement everyday dishes, and are also used to prepare various snacks for the holiday table.

Ingredients:

fish, 200 g (red lightly salted: chum salmon/pink salmon/trout/salmon)
processed cheese, 180 g (creamy)
lavash, 1 pc.
lemon juice, 1/2 tsp.
greens, 1/2 bunch (dill/parsley)

Cooking method:

Freeze slightly salted red fish in the freezer - this will make it easier to finely chop it.
Combine finely chopped fish with finely chopped herbs and cream cheese, add lemon juice and mix.
Place the prepared filling in an even layer on the pita bread, roll it into a roll, wrap it in cling film and put it in the refrigerator for half an hour before serving.
Before serving, cut the lavash roll crosswise into portions.
Place lavash rolls with red fish on a flat dish, garnish with herbs, and serve.

Rolls – lavash rolls with red fish

The most important thing is to choose good quality pita bread so that your roll does not fall apart. Choosing lavash is a matter of practice. Try taking pita bread from several pita brands and you will know which one will retain its texture after refrigeration.

Ingredients:

Thin lavash – 2 sheets;
Red fish (lightly salted or smoked) – 200-250 grams;
Greens – dill – 1 bunch;
Cream cheese - Philadelphia type (you can use a mixture of Mascarpone with cream, or you can use cottage cheese whipped in a blender) - 250 grams.

Cooking method:

Wash the greens and chop finely.
Cut salmon, pink salmon or trout into thin slices.
To be calm, I advise you to salt the red fish yourself - you will be sure that the fish is in the pita bread
it will be fresh.
Remove the pita bread from the packaging and unwrap it.
Spread cream cheese over the entire surface and sprinkle with herbs.
Spread the second pita bread with cream cheese and cover the first one.
Place red fish plates on the second pita bread.
Roll tightly into a roll, wrap in cling film and put in the refrigerator for 3 hours, preferably overnight.
In the morning, remove the roll from the film and cut into rolls or diagonally.
Place on a plate and garnish with herbs.

Lavash roll with red fish

Ingredients:

225 g lightly salted salmon,
225 g processed cheese,
pita,
bunch of dill

Cooking method:

To make it easier to roll up the dish at the end of cooking, it is recommended to cover the table with film and place a thin sheet of baked dough on it. The length should be about 60 cm. Spread the cheese in an even layer;
Cut the salmon into thin slices. For convenience, use a very sharp knife and wet it in water to prevent it from sticking. Place the pieces in the next layer at some distance from each other. Chop the dill and place in the next layer;
Helping yourself with the ends of the film, roll it into a tight roll and leave it in the refrigerator for at least an hour so that everything is soaked. All that remains is to cut into portions and serve.

Lavash rolls with red smoked fish

Ingredients:

4 sheets of pita bread,
135 g mayonnaise,
125 g crab sticks,
half a bell pepper,
a bunch of greens and lettuce,
175 g red smoked fish
small clove of garlic

Cooking method:

Take 2 sheets of baked dough and place them on top of each other. This is necessary so that the snack does not tear and looks whole. Lubricate everything with mayonnaise mixed with chopped garlic;
Chop the crab sticks into thin strips and cut the peppers in the same way. It is important to consider that the thinner the ingredients are cut, the better the roll will roll. Place the sticks and peppers in the next layer;
Then, put another leaf, and place the pre-dried lettuce on it. The last sheet should be greased with mayonnaise and thin slices of fish should be placed on it. Carefully roll it into a tight roll and wrap it in cling film. Leave in the refrigerator for 2 hours and you are ready to serve. You need to cut with a sharp knife soaked in water.

Lavash roll with shrimp and red fish

Ingredients:

lavash leaf,
100 g lightly salted salmon
100 g peeled shrimp
2 processed cheese
90 g mayonnaise

Cooking method:

Fill frozen peeled shrimp with water, leave for a few minutes and remove the liquid. Cut the salmon into thin slices. Read more:
Let's deal with the cheese, which is first recommended to be left in the freezer for a while so that it is convenient to grate it.
Cover the table with cling film and place the main ingredient on it, which needs to be given a rectangular shape. Spread it with mayonnaise and add cheese. Place pieces of salmon and shrimp on top.
Helping yourself with the film, roll it into a tight roll. Make sure there are no voids. Wrap in film and leave in the refrigerator for half an hour. Before serving, cut into portions.

Lavash rolls with different fillings are prepared quickly and without much hassle. Many products can be combined with red fish and you can experiment each time, filling the appetizer with different fillings. The pita bread snack roll can be divided into three preparation methods:

The first and simplest quick lavash roll is to just wrap the chosen filling and eat right away.
A popular option is to leave the appetizer to soak in the refrigerator and cut into beautiful portions before serving.
The dish is rarely baked, but in this form the appetizer is especially tasty. The result is a crispy lavash shell with a juicy, aromatic filling.

It has become customary for us to serve pita bread with barbecue, and you can also use it to whip up a tasty appetizer. Let's cook lavash roll with filling! Ingredients: Armenian lavash and whatever is in the refrigerator. Fillings for making a roll can be absolutely for every taste (and pocket).

Lavash with mushrooms and onions

Cut boiled noble mushrooms (white mushrooms, boletus, aspen mushrooms) into smaller pieces, throw them into the frying pan, add onions. Fry for 10 minutes, stirring. The filling is ready. Now you need to spread a sheet of pita bread on the table and put the filling on it. Distribute the mushrooms evenly over the entire surface, and then roll the pita bread into a roll. It is better to put the finished dish in the refrigerator for a while so that the pita bread is soaked, after wrapping it in a plastic bag (from under the same pita bread). Before serving, cut the roll into slices about 1 centimeter thick.

Lavash roll with mixed filling

Cut the boiled chicken (or ham) into pieces, grate the cheese, and chop the herbs. If desired, you can add champignons or a boiled egg here. Mix the ingredients in a plate and then place on the pita bread, spreading evenly over the surface. This filling is quite dry and resembles a salad in composition, so we spread mayonnaise on top. Now we roll the roll and then proceed similarly to the first recipe.

Lavash with caviar

For cooking lavash roll It is not necessary to use salmon red caviar. Cheaper pollock caviar or a plant-based product will do. We make this roll in three layers:

We spread the first sheet of pita bread on the table and put chopped green onions on it, grease it with mayonnaise and roll it into a tight roller.
Place a new leaf on the table, cover it with finely chopped boiled eggs, and season with mayonnaise. We place the first roller on this sheet and now roll them together.
The third layer is caviar. Place the caviar on the pita bread and roll them together.

You probably have a question: why not stack all three layers on top of each other and roll them up at the same time. The answer is simple: if you twist each roller separately, it turns out dense. The onion and egg are quite airy, the roll may fall apart.

There are only three here fillings for making lavash roll. You can come up with them yourself and surprise your family and guests again and again!