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Lavash with red fish, melted cheese, egg and cheese

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802
Kitchen European
Calorie content 182.2 kcal
Portions 4 port.
Cooking time 25 minutes
Proteins * 12.4 gr.
Fats * 10.2 g
Carbohydrates* 14 gr.
* per 100 gr. product
Lavash with red fish, melted cheese, egg and cheese
Content

Lavash rolls are great as a cold snack. It is also convenient that the preparation can be made in advance. And when it's time to serve, it will only take a couple of minutes to cut the roll into portions and place them on a serving plate. This version of the roll is notable for its richness: it contains two types of cheese, eggs, and red fish. To add a touch of freshness, add a little cucumber, fresh herbs and sweet pepper. The cut of the roll looks very bright and immediately raises the appetite.

Ingredients

Cooking process

step 1 out of 7
Boil eggs hard-boiled, fill with cold water and cool completely. We clean them from the shell and rub on a fine grater. We also rub hard cheese on a fine grater. In a bowl, mix grated eggs, chopped hard cheese, melted cheese, black pepper and mayonnaise. We rub everything thoroughly together.
step 2 out of 7
Thoroughly wash the green onion feathers, dill and parsley and dry on a towel. Finely chop the prepared greens with a knife. Pour it into a bowl of filling and mix everything together.
step 3 out of 7
Rinse and dry the bell peppers and cucumber. We free the pepper from the stalk and seeds, cut off the tips of the cucumber on both sides. Cut vegetables into thin strips.
step 4 out of 7
Spread thin pita bread on the table surface and level it. We put an egg-cheese mass on it. We try to distribute the filling in an even layer around the entire perimeter, not forgetting about the edges. Put cucumber strips and pieces of red fish on one side of the greased pita bread, as shown in the photo. We begin to form a roll: we wrap the laid ingredients in one turn.
step 5 out of 7
Next to the rolled up roller, put the pieces of red fish again and this time strips of bell pepper. Tuck the already half-formed roll again. We repeat laying out the filling until the ingredients run out and the roll is completely formed.
step 6 out of 7
Such a phased stacking of the components allows you to form a roll neatly and tightly. Let the workpiece soak. To do this, we send it to the refrigerator and leave it for several hours.
step 7 out of 7
We cut the present roll into portioned pieces of small width. We put them on a serving plate and serve.

Bon Appetit!

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