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!

Summary

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

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Instructions

1. Boil the eggs hard-boiled (10 minutes after boiling), then cool in cold water.
2. Clean the cooled eggs and rub on a coarse grater.
3. Knead canned fish (without liquid) with a fork.
4. Grate the cheese on a medium grater.
5. Wash the onion and dull, dry, and chop finely.
6. Apply a layer of mayonnaise on the pita bread.
7. Spread the eggs in an even layer. They borrowed about half of the first pita bread from me.
8. Then put some of the grated cheese on the remaining half of the pita bread.

   

9. Sprinkle with onions and dill on top.
10. We begin to roll the pita bread into a roll, leaving one edge unrolled.

    

11. On top of the edge of the first lavash, overlap the second lavash.
12. On the second pita bread, we also apply a layer of mayonnaise.
13. 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.
14. Sprinkle onion and dill on top again.
15. 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.
16. We wrap the “Mimosa” lavash roll in plastic wrap and leave it in the refrigerator overnight.
17. When the roll is soaked, cut it into portions and serve it to the table.

Enjoy your meal!