Lavash Roll “Mimosa” with Canned Fish
by Editorial Staff
Delicious and hearty appetizer, which is perfect for every day and, of course, a festive table. The lavash roll according to this recipe is a bit similar to the favorite Mimosa salad but in a very original presentation!
Ingredients
- Thin lavash – 2 pcs. (220 g)
- Canned fish in oil (sardine or saury) – 1 can (230 g)
- Hard cheese – 150 g
- Fresh dill – 30 g
- Green onions – 40 g
- Eggs – 3 pcs.
- Mayonnaise – 200 g
Directions
- Boil the eggs hard-boiled (10 minutes after boiling), then cool in cold water.
- Clean the cooled eggs and rub on a coarse grater.
- Knead canned fish (without liquid) with a fork.
- Grate the cheese on a medium grater.
- Wash the onion and dull, dry, and chop finely.
- Apply a layer of mayonnaise on the pita bread.
- Spread the eggs in an even layer. They borrowed about half of the first pita bread from me.
- Then put some of the grated cheese on the remaining half of the pita bread.
- Sprinkle with onions and dill on top.
- We begin to roll the pita bread into a roll, leaving one edge unrolled.
- On top of the edge of the first lavash, overlap the second lavash.
- On the second pita bread, we also apply a layer of mayonnaise.
- If there is still cheese left, we continue to spread it on the second pita bread. After the cheese, evenly spread the canned fish on the rest of the lavash.
- Sprinkle onion and dill on top again.
- We roll pita bread with canned fish, boiled eggs, and cheese into a tight roll. Such a roll can be made from a larger number of pita bread, alternately laying them on top of each other.
- We wrap the “Mimosa” lavash roll in plastic wrap and leave it in the refrigerator overnight.
- When the roll is soaked, cut it into portions and serve it to the table.
Enjoy your meal!
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