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Lavash roll with red fish and cream cheese

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393
Kitchen European
Calorie content 152.9 kcal
Portions 4 port.
Cooking time 25 minutes
Proteins * 8.8 g
Fats * 9.2 gr.
Carbohydrates* 14.1 gr.
* per 100 gr. product
Lavash roll with red fish and cream cheese
Content

There are never too many cold appetizer recipes. Especially when it comes to your favorite lavash. We suggest making a multilayer roll with salted red fish, melted cheese and aromatic garlic sauce from it. It is the sauce that is "responsible" for the softness of the lavash and the spicy notes in the finished dish. The appetizer must be allowed to soak for at least a couple of hours. This will make the roll noticeably softer. If the pita bread remains firm, it will not fully develop the taste of the red fish.

Ingredients

Cooking process

step 1 out of 7
Preparing the sauce for impregnating the roll. In a small container, mix the specified amount of soy sauce and mayonnaise. Peel the garlic cloves, rinse and pass through a press. Add the resulting gruel to the rest of the ingredients and mix everything thoroughly together.
step 2 out of 7
We spread one of the sheets of thin pita bread on the table and grease it with an even layer of melted cheese. Do not forget to grease the edges well so that the roll keeps its shape over its entire area.
step 3 out of 7
Rinse the green salad and dry thoroughly on a towel. Lay the prepared leaves on a layer of processed cheese, trying to cover it completely, without gaps.
step 4 out of 7
Cut the red fish into thin slices across the fibers. We spread them evenly on green lettuce leaves.
step 5 out of 7
After placing the red fish, spread the second sheet of pita bread over the filling and press lightly with your hands to hold the layers together. On the surface of the second pita bread, apply the previously prepared garlic sauce and carefully distribute it with a spoon over the entire surface.
step 6 out of 7
From the resulting two-layer blank, we form a roll: we roll it up, pressing it tightly with our fingers along the entire length. Place the roll in the refrigerator and let it soak for a couple of hours. Alternatively, you can leave it overnight.
step 7 out of 7
Cut the finished roll into portions of three to four centimeters each. If you wish, you can give the segments a fantasy shape, as in the photo. Place the appetizer on a serving plate and decorate with chopped green onion feathers, green lettuce and olives.

Bon Appetit!

 

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