Lavash roll filled with trout. Lavash roll with red fish. With fish and curd cheese

20.04.2024 Insulin

An appetizer of lavash, curd cheese, lettuce and red fish will decorate any holiday table. This appetizer is quick and easy to prepare. The finished roll must be wrapped in cling film and refrigerated for 30-40 minutes, then cut into pieces 2-3 centimeters thick with a very sharp knife and served immediately. Fish for appetizers is suitable either lightly salted or smoked.

To prepare pita roll with trout, prepare the necessary ingredients.

Unwrap the pita bread and spread it evenly with curd cheese.

Place lettuce leaves on the cheese. I used frillis lettuce. The leaves of this salad are dense and crispy. You can use any lettuce leaves you like.

Thinly slice the red fish fillet and place on lettuce leaves. If desired, you can sprinkle with sesame seeds.

Roll the pita bread with filling into a tight roll.

Wrap the roll in cling film and refrigerate for at least 30 minutes. Lavash roll with trout is ready.

Cut it into portions.

A delicious appetizer for the holiday table is ready.

Bon appetit!

There are many toppings for this snack. I want to offer you a holiday option - a recipe with smoked trout.

So, for pita bread with trout we will need the following ingredients:

cold smoked trout – 180 g;

thin sheet lavash – 1 pc.;

processed cheese – 1 pc.;

fresh herbs (parsley, dill)

1. The cheese must be grated on a coarse grater.

2. Wash, dry and finely chop the greens.

3. Cut the trout into slices as thin as possible.

4. Spread the pita bread on the work surface and spread the grated processed cheese in a thin layer.

5. Sprinkle with chopped herbs.

6. Spread trout pieces evenly over the surface of the pita bread.

7. Roll into a tight roll, wrap in food-grade plastic and put in the refrigerator for several hours.

8. When the roll is soaked, you can take it out and cut into portions.

The main advantages of this snack are its simplicity and speed of preparation, excellent taste and wonderful appearance. Lavash roll with trout will decorate any holiday table!

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If you want to please your household or friends who are about to come to visit, you don’t have to spend money on marbled beef and oysters. Homemade baked trout in pita bread will cost the family budget much less, and will provide no less gastronomic pleasure. We offer two of the most common options for healthy and tasty delicacies: fresh fish in the oven and lightly salted fish combined with fresh vegetables.

Trout: the benefits of red fish

Since our school years, we have known that this fish with a noble name lives only in clean water, and is a close relative of salmon. Exquisite in taste, trout fillet, like salmon, is a generous source of the famous unsaturated fatty acids Omega-3, which help our blood vessels and joints stay young, and our hearts work like a powerful engine.

To protect your health from unpleasant age-related changes, nutritionists advise eating trout fillet at least 2-3 times a week.

Salmon is also tasty and incredibly healthy, but it is quite high in calories and costs a lot. But 100 g of trout fillet contains less than 100 kcal, which makes it an ideal product for the menu of those people who are losing weight. In addition, the cost of this fish meat is more acceptable.

Home-baked trout in pita bread turns out to be dietary - it can be safely included in the diet even for those who have stomach problems.

Recipe for trout with beans baked in pita bread

Ingredients

- up to 200 g + -
Fresh trout - 1 pc. + -
Armenian long lavash- 1 PC. + -
- 2 pcs. + -
- 3 pcs. + -
Tarragon (green) - 1 small bunch + -
Fresh cilantro - 1 bunch + -
— 50 g + -
- 3 cloves + -
— 0.5 pcs. + -
- 0.5 tsp + -
- 0.5 tsp + -

How to deliciously cook trout baked in pita bread at home

Hospitable Armenians prepare red fish with a lot of spicy herbs, wrap it in a thin unleavened flatbread, and serve it with a sauce of beans and juicy tomatoes.

For the specified volume of products you need to take fish weighing up to 1 kg. Since beans cannot be rushed, you should have at least a day in stock before serving the treat.

We start cooking with the beans: rinse them, put them in a small saucepan, and fill them with water so that its level is 1 cm higher than the beans.
In the morning, drain the water in which the beans have swollen, cover it with a fresh portion, and place the saucepan on medium-intensity heat. Cooking time until half cooked is about 40 minutes.
We wash a fresh trout carcass to remove the mucus that covers it, clean off the scales, gut it, and then thoroughly wash the inside of the abdomen with a stream of running water.
We chop the washed greens, mix (you can also add a little dill), and fill the abdominal cavity with it, leaving a little for gravy.
We also put half a lemon in the belly, after peeling it and cutting it into half slices. Having generously salted the fish and seasoned it with pepper, we leave it to soak in the aromas for a quarter of an hour.
Take a baking tray a little longer than a fish carcass and generously grease it with melted cow butter.
Having covered the metal sheet with pita bread, we also oil the inside.
On one of the edges of the sheet we form a thick “pillow” of onion slices (take half).
If the issue of caloric content of the treat is not important, then the fish can be wrapped in thin bread, covering it with slices of frozen cow butter.

Red fish loses its juiciness when baked, but the oil will prevent the fillet from drying out, restoring its tenderness.

You can place the fish in the middle of a flatbread and then wrap it in a traditional “envelope.”
The outer part of the “envelope” can be thickly spread with Armenian matsoni, or kefir, which is more familiar to us, for juiciness and the formation of a golden crust.
On top we place the fish, already saturated with spicy aromas, and sprinkle it with the second part of thinly sliced onion half rings.
Next, all that remains is to wrap the trout in a lavash roll, sealing the edges, and send it to the oven, preheated to 200 o C.
Reducing the temperature to 170 o C, bake the fish for about half an hour until browned.
In the meantime, while the fish is getting ready, let’s make the sauce. Pour boiling water over the tomatoes, remove the skin from them, and cut the juicy pulp into small cubes.
For 1 tbsp. butter, simmer the tomato slices until softened, about 15 minutes.
Add the herbs that were specially left, and beans, as well as crushed garlic to the tomato puree.

Season with salt and pepper, simmer for another five minutes, then remove the sauce from the heat and cool.

The gravy is served with the finished fish baked in pita bread. Before placing the dish on the table, the roll with trout inside must be divided into portions using a sharp knife.

Lavash appetizer with salted trout and cream cheese

If you have very little time for cooking, but you want to surprise your guests with an unusual appetizer, then you will need a small amount of lightly salted trout fillet and soft processed cheese like “Cream”.

Ingredients

Small lavash sheets - 2 pcs.;
Lightly salted trout – 300 g;
Cream cheese soft – 200 g;
Fresh cucumber – 1 pc.;
Greens (dill or parsley) – 1 large bunch;
Lemon juice – 1 tbsp.

How to prepare a lavash appetizer with trout, cucumber and cheese

Spread the first bread flatbread on the table and spread the cheese spread on the inside (about half will be needed). Place thin fish slices evenly on top, sprinkle them with lemon juice, and cover with cucumber slices.
Placing the second flatbread on the first, cover its inner side with a thin layer of cheese, which we sprinkle with chopped fresh herbs.
Next, roll both cakes into a tight roll. Having wrapped it in food-grade polyethylene, we place the almost finished snack treat in the cold for half an hour.
Before serving, the roll should be divided into portions about 2 cm thick.

Red fish awakens not only the appetite, but also the passion for culinary delights. If you show your imagination, lavash, beloved by many connoisseurs of original recipes, in combination with the most delicate trout and cheese will turn into an exquisite aperitif.

And as a main treat, you can serve fish fillet wrapped in thin unleavened bread and baked with spices.

What amazing, very tasty and satisfying dishes can be made from this Armenian thin flatbread. Today I will tell you how I prepare a pita roll with red fish and melted cheese and then a step-by-step recipe with photos. This is a universal dish and is perfect for both everyday use and the holiday table.

As for the filling, it is not necessary to strictly adhere to the recipe. You can prepare any filling and a wide variety of products, not only with red fish. For example, you can use mayonnaise instead of processed cheese. You can also add fillings from eggs, corn, tomato, pepper, etc. to the roll.

The roll with red fish and stuffing with cucumbers or avocado is also very tasty. Just add these products during cooking. The cucumber can be grated on a coarse grater, and the avocado can be cut into small cubes.

Preparing lavash roll with red fish

Products

1 pita bread
200 grams red fish fillet
300 grams of processed cheese
Lemon juice – 1 tbsp.
Dill – 1 bunch

Step-by-step recipe for making lavash roll, red fish and melted cheese

This dish is actually very simple to prepare; spread cheese on pita bread, put pieces of fish and wrap it in a roll. We usually buy lavash in the store, but you can easily make it yourself at home. I wrote earlier how to do it.

So, first we chop the dill.

Place the chopped dill in a bowl with melted cheese.

Now pour lemon juice into the same bowl and mix the mixture thoroughly. You can add some other spices if you like, but this is not necessary.

Spread the resulting cheese mass onto the pita bread.

Cut the red fish into thin pieces.

Place the fish pieces on the pita bread.

We roll the pita bread with the filling into a roll, then wrap it in foil and put it in the refrigerator for about an hour to soak. Cut the finished lavash with filling into small rolls and place beautifully on a plate. You can sprinkle them with chopped herbs.

Well, that’s all, the pita roll appetizer with red fish and melted cheese is ready, now you can enjoy this very tasty dish.

Prepare pita rolls with red fish according to this recipe - this appetizer is popular on any holiday table and is liked by many!

It is a wonderful ingredient for snacks. And all thanks to the expressive taste and color. Red fish rolls will decorate any table and everyone will like them! How to wrap them and what to put inside? Let's look at a few simple recipes with the most interesting fillings.

Choosing a fish

Salmon, pink salmon, salmon, and trout are ideal for making rolls. You can combine red fish with other fish, for example, oil fish. This will create a beautiful contrast and add interesting flavor tones. Many chefs conventionally classify certain breeds of tuna as red fish due to its red color. At the same time, some are white. When choosing fish for an appetizer, there is one rule - the meat should be well salted, not fall apart and contain a minimum of bones.

How to cut into layers

Red salted fish rolls are easiest to roll from fillets cut into thin layers. To do this, the piece must be large enough. You need to cut the fish with a very sharp knife, holding it at a slight angle.

There is another way to get perfectly even pieces in order to prepare red fish rolls. You can simply buy a package of laser-cut layers at the supermarket. Their thickness is minimal, they are approximately the same shape and size, and it is convenient to cook from them.

Products for filling

Recipes for fillings for rolls with red fish

Cheese filling: creamy green onions, quail eggs.

Filling with caviar: soft fat cottage cheese, sour cream, chopped dill, red caviar.

Spicy cottage cheese: cottage cheese, young herbs, chopped garlic, raw quail egg, melted butter.

Vegetable rainbow: bell peppers of different colors, spinach, green and black olives, a little full-fat mayonnaise.

Simple spicy filling: processed cheese, grated boiled eggs, mayonnaise, garlic.

Japanese filling: boiled rice, processed cheese, mayonnaise, seaweed.

Sea rolls: frozen butter, fresh cucumber, shrimp, mussels, greens.

The proportions of the products can be adjusted to your liking. Red fish is self-sufficient in itself, and the filling only emphasizes its noble taste.

Cooking technology and serving

Red fish rolls, the composition of which does not differ in complexity, can be rolled by hand directly on the table or on a board. To do this, the filling is laid out on the fish layer and the roll is simply wrapped. It is best to place the rolls on a plate with the seam down, then it will stick together, preventing the roll from unrolling. If the recipe for red fish rolls requires a more complex filling or a larger size, it will help. It needs to be cut into squares. A layer of fish is laid out on the film, or even slightly overlapping. The filling is placed tightly on top. Using the film, the roll is wrapped, and the edges of the film can be twisted like a candy wrapper. In this form, the rolls need to be put in the refrigerator so that they harden. Before feeding, the film is removed.

Red fish rolls look very nice, laid out on lettuce leaves or other greens. For serving, you can use dishes of different colors that contrast beautifully with the color of the fish: black, green, yellow. But an ordinary white or transparent dish will also do - this will emphasize noble sophistication.

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 food.

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.
Place the cream cheese on 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 only a few 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, a thin unleavened white bread that 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 (lightly salted red: 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 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.