Lavash Roll with Salmon
by Editorial Staff
Lavash roll stuffed with lightly salted salmon and butter is a popular snack for the holidays. Cooking fish rolls from lavash does not require much time and culinary skills.
Ingredients
- Thin lavash – 1 sheet
- Lightly salted salmon – 300 g
- Butter (room temperature) – 100 g
Directions
- Prepare products for a pita roll with redfish.
- Cut lightly salted salmon into medium cubes – since a spread will be made from it in a blender, there is no need for too small slicing.
- Place the diced salmon in a blender and add the butter. It is best to add softened butter at room temperature, but cold butter can also be used if cut into cubes.
- Grind the salted fish with oil into a homogeneous mass.
- Unfold a sheet of pita bread and evenly distribute the fish filling-spread, without smearing the edges, so that later, when folding, the filling does not come out.
- Gently roll a pita bread roll with fish. It does not need to be “pulled” too much.
- Wrap the pita bread with foil so that it does not dry out. Remove the roll from pita bread with salmon for half an hour in the refrigerator.
- Cut the fish roll into portions – about 15-20 pieces should be obtained from one roll.
- A simple and quick snack roll of lavash with salmon is ready! Serve slightly chilled, with salad or herbs.
Enjoy your meal!
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