Lavash roll with red fish - 8 recipes

On the festive table, pita roll with red fish will never be left unattended. This appetizer is prepared very quickly, does not require heat treatment, but it turns out so tasty, satisfying, effective and sophisticated that it flies instantly.

Lavash roll with red fish - a classic recipe

This appetizer can be prepared without any culinary skills: you just need to smear the cake and wrap the filling in it.

Necessary components:

• 1 Armenian lavash;
• 250 g of slightly salted salmon;
• mayonnaise sauce.

The order of registration.

1. Cut the salmon into not too thick slices.
2. The cake is spread on the work surface and thickly greased with mayonnaise, acting carefully so that the base does not tear. For this purpose it is convenient to use a silicone spatula. Particular attention should be paid to the edges so that the roll is well glued and soaked.
3. Slices of salmon are laid out on the entire surface of the cakes.
4. Twist a tight roll, wrapping it in cling film, and place it on the middle shelf of the refrigerator for one hour for impregnation. In addition, this technique allows the finished dish to better keep in shape.
5. The chilled roll is carefully removed from the film, cut with a sharp knife into 2 cm circles and spread on a serving dish.

Tip: mayonnaise can be replaced with medium-fat sour cream: the dish will turn out less calorie.

How to cook a cream cheese appetizer?

Instead of mayonnaise sauce, in this recipe we use a gentle cream of fish and cheese.

Would need:

• 1 square pita bread;
• 300 g salted chum salmon;
• processed cheese "Friendship".

Cooking steps.

1. The fish fillet is cut into arbitrary pieces.
2. Ketu and cheese are placed in a blender and chopped at high speed until smooth.
3. The expanded sheet of pita bread is smeared with the resulting fish and cheese mass, leaving the edges dry so that the filling does not leak from the finished roll.
4. Pita roll, pulling it is not too tight, and wrap with cling film.
5. Before serving, roll with red fish and cream cheese is kept in the refrigerator for half an hour, and then cut into portions.

Lavash rolls with red fish and egg

These delicious rolls will dominate the festive table.

Structure:

• 1 sheet of Armenian pita bread;
• 150 g of salted salmon;
• 3 boiled eggs;
• 150 g of Dutch cheese;
• 150 g light mayonnaise;
• 15 g of fresh parsley.

Stages of cooking.

1. Deploy the Armenian tortilla and generously lubricate it with mayonnaise.
2. The eggs are finely grated and evenly laid on pita bread.
3. Finely chopped salmon filet.
4. Cheese is rubbed on top and chopped parsley is poured.
5. The cake is tightly rolled with a roll, placed in a packaging film and put in a cold place for 1.5 hours.
6. The dish is served by cutting into small rolls.

Tip: you can pre-wrap pita bread in 2 layers of towels to prevent it from drying out.

Step by step recipe with cream cheese

The successful combination of delicate cream cheese and appetizing red fish will not leave anyone indifferent. This dish is one of the first to diverge on the festive table.

Grocery list:

• 300 g of salted salmon;
• 2 thin Armenian cakes;
• 250 g of Philadelphia cheese;
• 10 g of dill.

Sequencing.

1. Fish cut thinner plates.
2. Dill is washed, dried on a towel and finely chopped with a knife.
3. On the table lay a packing film, on it lay a sheet of pita bread.
4. Pita bread is carefully spread with Philadelphia cheese.
5. Next, lay out the fish and chopped dill.
6. Using a cling film, roll the roll.
7. So that the snack is well soaked, it is sent to the refrigerator for 2 hours.
8. Roll with red fish and cream cheese before serving, cut into portions.

With red fish and cucumber

A roll with pink salmon and a fresh cucumber does not need additional decoration: an appetizer always looks bright and festive.

You will need:

• 200 g of pink salmon in its own juice;
• 1 sheet pita;
• 1 medium cucumber;
• 100 g of cream cheese.

Cooking process.

1. Finely grind the processed cheese and spread it on the surface of the pita bread.
2. Pink salmon is removed from the can, the liquid is drained, and the fish is kneaded with a fork. It is important that it remains dry, otherwise the pita can get wet.
3. Wash the cucumber, peel it and cut it with cubes.
4. On the greased pita spread fish and slices of cucumber.
5. Pita bread is wrapped and put in the refrigerator for impregnation for a couple of hours. Served in the form of portioned rolls.

Cooking Cheese Option

Trout roll with the addition of cottage cheese is very light and tender. If cottage cheese with dill is used, additional greens can be omitted.

List of ingredients:

• 1 sheet of thin but dense pita bread;
• 150 g of slightly salted trout;
• 150 g of curd cheese without additives;
• 15 g of fresh dill.

Step by step recipe.

1. Using a spoon, lavash is smeared with curd cheese.
2. Trout is cut into neat plates and spread on top of the cheese, gradually twisting the pita bread into a roll.
3. The process is repeated until the fish ends.
4. The finished roll with cheese and herbs, packed in a film, is sent to a cool place for 40 minutes, and before serving, carefully cut into identical pieces.

Appetizer of pita bread, red fish and greens

This recipe can be supplemented with any ingredients of your choice.

Structure:

• 1 pita;
• 120 salted trout;
• 150 g mayonnaise;
• 15 g of dill;
• 15 g of parsley;
• 3 lettuce leaves.

Stages of cooking.

1. Expanded pita bread is well smeared with mayonnaise.
2. All greens are finely chopped and sprinkled on top of mayonnaise.
3. Topped up sliced ​​fish fillet.
4. The cake is twisted with a tube, wrapped in a film and placed in the refrigerator.
5. After 3 hours, the finished roll is cut into rolls.

With sun-dried tomatoes and arugula

Instead of arugula, you can use other greens and salad leaves in this recipe.

Required Components:

• 1 Armenian lavash;
• 60 g of arugula;
• 60 g of slightly salted trout;
• 10 dried tomatoes;
• 50 g of Dutch cheese.

Step by step recipe.

1. Sun-dried tomatoes are prepared as follows: they are divided into 4 parts, seeds are removed, sprinkled with sea salt, Provencal herbs and watered with vegetable oil. Next, the tomatoes are placed in the oven, turned on at the minimum temperature, and dried for 4 hours.
2. Dice the fish.
3. Cheese coarsely rubbed.
4. Arugula leaves are placed on the edge of the unfolded pita bread. They can first be torn by hands, but can be left whole.
5. Sun-dried tomatoes, salmon and grated cheese are spread over the entire surface.
6. Pita bread is carefully twisted into a roll, then cut into identical pieces.

What red fish is better to choose for a snack?

Of all the types of red fish, salmon, pink salmon, or chum salmon are best for filling in a tortilla. When choosing the main product you need to rely on your taste: appetizers from trout and salmon are no less appetizing. If you do not like slightly salted fish, you can add a smoked or canned (without additives) component.

No matter what kind of fish will be used in the appetizer, it is important to choose a boneless product. Before cutting, it is better to freeze the fish: it will be easier to cut it for the filling. Before you lay the fillet on pita bread, it can be held in lemon juice for 15 minutes.