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Lavash with red fish, melted cheese, cheese and herbs

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419
Kitchen European
Calorie content 202.3 kcal
Portions 4 port.
Cooking time 35 minutes
Proteins * 16.3 gr.
Fats * 9.8 g
Carbohydrates* 20.8 g
* per 100 gr. product
Lavash with red fish, melted cheese, cheese and herbs
Content

This appetizer will appeal to guests and will raise the question - what is inside? And inside the filling is balanced in taste: red salted fish, two types of cheese, aromatic parsley, eggs and fresh cucumber. All components fit together perfectly. To make the snack easy to cut and become richer, the already formed roll must be allowed to soak in the refrigerator. This will noticeably soften the pita bread and allow all the ingredients to reveal their tastes.

Ingredients

Cooking process

step 1 out of 7
Spread the sheets of pita bread on the surface of the slot and level it by hand. Lubricate each with melted cheese. We try to do it evenly. If the cheese is poorly distributed, you can warm it up a little in the microwave - it will become noticeably softer.
step 2 out of 7
Boil the eggs hard-boiled, then fill with cold water and let cool completely. We clean them from the shell and rub on a fine grater. Sprinkle with grated eggs pita bread with melted cheese.
step 3 out of 7
We wash the cucumbers, dry them and cut off the tips on both sides. We grate vegetables with medium holes. Spread the grated cucumbers in the next layer on top of the boiled eggs.
step 4 out of 7
Cut the red fish into thin slices across the fibers. If there are bones, we must pull them out. We lay out the pieces of fish after chopped cucumbers.
step 5 out of 7
Rub hard cheese on a fine grater. Sprinkle with the resulting shavings red fish. Wash parsley greens, dry and chop finely with a knife. Pour the parsley on top of the cheese.
step 6 out of 7
We form rolls, twisting as tightly as possible each sheet of pita bread together with the filling. We wrap the finished rolls with cling film and place in the refrigerator for several hours or overnight.
step 7 out of 7
When the rolls are soaked, we remove the film, and cut the products into transverse pieces of three to four centimeters. We put them on a serving dish, decorate with parsley leaves and serve.

Bon Appetit!

 

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