Lavash Roll with Fish Filling
by Editorial Staff
Lavash roll with fish filling, cheese and eggs, pickled cucumbers and olives is perfect as an original snack. Preparing a pita snack is elementary, but everything turns out to be incredibly tasty. And a lot of filling!
Ingredients
- Thin lavash – 1 sheet
- Canned fish (saury, sardine) – 240 g
- Chicken eggs – 2 pcs.
- Cheese (poshekhonsky, etc.) – 120 g
- Pickled cucumbers – 100 g
- Olives – 25 g
- Mayonnaise (light) – 25 g
- Ketchup – 12 g
- Greens (parsley, dill) – to taste
Directions
- We prepare products for a pita roll with fish filling.
- Hard-boiled eggs and grate cheese.
- We divide a sheet of pita bread (by weight it is about 150 g) into three equal parts. We take the first part of the sheet, grease with half a portion of mayonnaise, lay out the eggs along with the cheese.
- We sort out canned fish, remove bones, knead with a fork into a homogeneous mass. Mix with finely chopped parsley, dill.
- We take the second part of the lavash sheet, lay it over a layer of egg and cheese filling. Lubricate with the rest of the mayonnaise, and lay the fish filling with herbs on top.
- Cover the fish layer with the last part of the lavash. Lubricate with mild ketchup, lay out the sliced cucumbers and olives.
- We wrap the pita bread with the filling in a roll and wrap with cling film. We remove the snack from the pita bread in the refrigerator for 1.5 hours.
- After cooling, the roll stabilizes its shape, is saturated with different aromas and flavors, and will turn out beautifully cut. Ready lavash roll with fish filling, cheese and eggs, pickled cucumbers and olives, cut and serve.
Bon appetit!
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