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Lavash roll with red fish, cream cheese and cucumber

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2976
Kitchen European
Calorie content 192.6 kcal
Portions 4 port.
Cooking time 20 minutes.
Proteins * 14.9 gr.
Fats * 9.4 gr.
Carbohydrates* 29.4 g
* per 100 gr. product
Lavash roll with red fish, cream cheese and cucumber
Content

Lavash rolls have long been loved by housewives for their ease of preparation and variability. You can make a roll in a matter of minutes - and now the treat can be served at the table. For the filling, we suggest using a win-win combination: red salted fish, cream cheese and cucumber. These products, completely different in taste and texture, in tandem give a delicious result. Lavash successfully decorates the selected filling and complements it with neutral bread notes.

Ingredients

Cooking process

step 1 out of 7
Red fish can be bought already salted or salted on your own. For the filling, we only need fillet - we cut it into thin slices, making sure to cut across the fibers.
step 2 out of 7
We wash the cucumber, dry it and cut off the ends on both sides. We cut the vegetable into thin longitudinal plates, and then cut them into long strips. If the fruit is not young, it makes sense to cut off the peel and remove the seeds.
step 3 out of 7
We lay out a sheet of pita bread exactly on the table.
step 4 out of 7
Lubricate it over the entire surface with cream cheese. Do not forget to pay attention to the edges so that the layers of the roll are well bonded and do not fall apart.
step 5 out of 7
Lay the pieces of red fish vertically on a layer of cream cheese. Between them we lay out cucumber straws also vertically.
step 6 out of 7
We form a roll: we roll it along the laid filling, bending tightly with our fingers. We try to roll it up as tightly as possible so that the cut pieces of the roll then keep their shape well. It is recommended to let the appetizer soak for half an hour so that the pita bread becomes softer, more pliable and more tender.
step 7 out of 7
We cut the cooked roll into portioned pieces of three to four centimeters. We put them on a serving plate and serve.

Bon Appetit!

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