Lavash with melted cheese and caviar. Salad with red caviar and fish in pita bread - a versatile appetizer

Preparations for the New Year holidays continue, and today, dear friends, I bring to your attention a very interesting version of a festive snack using smoked capelin caviar.

If you are looking for something to stuff pita bread to make a beautiful, tasty and inexpensive snack for the holiday, then pita rolls with capelin caviar are ideal for all search criteria. This is just the case when an incredibly festive and tasty dish is obtained from inexpensive and affordable products. All my guests were delighted with these pita rolls, and they did not immediately “see through” the composition of the dish.

Capelin caviar in pita bread goes well with crispy cucumber, and to make the appetizer with capelin caviar more piquant, you can add a little garlic.

Ingredients:

• Capelin caviar with smoked salmon flavor №1 "Santabremor" 100 gr
• Eggs 2 pcs
• Cucumber 1 piece (100 gr)
• Lavash 2 sheets

Cooking:

Before you start cooking the roll, you need to prepare its components in advance.

Boil the eggs hard boiled (4 minutes), let cool, and rub on a fine grater.

We rub the cucumber on the largest grater, if there is none, you can use a vegetable peeler and cut the cucumber into thin slices.

For this recipe, we need two small square or rectangular pita sheets. I had large oval pita breads, so I had to make applications with scissors to fit the pita breads to the desired shape.

We spread capelin caviar on the first pita bread.

Cover with a second sheet of pita bread, and press firmly with your fingers.

Spread grated eggs and cucumber evenly on the second pita bread. It should be noted that we spread the filling on a dry sheet of pita bread - eggs and cucumber will give enough moisture to soak the roll, and if you add mayonnaise or capelin caviar, then pita bread can become sour, crack and lose shape. But this will not affect the taste of the finished snack in any way.

We turn the pita bread into a tight roll, and make sure that there are no voids.

The finished roll with capelin caviar can already be eaten, but if you are making this appetizer in advance for guests, wrap the roll in cling film or foil and refrigerate. I can assure you that even after 12 hours this roll will not lose its shape, and will only get better.

Before serving, cut the roll into portioned pieces of 1.5-2 cm.

And I will share the recipe for pita bread with red fish, which my son cooks. I don’t know whether I borrowed it from the Internet, or I came up with it myself, but we have been doing it for a long time, and all the guests are very satisfied. Yes, we love to pamper ourselves.

I will say right away that he pickles the red fish himself. He buys fresh, salts and after a few hours the fish is ready.

It's more reliable and cheaper that way.

He smears pita bread with melted cheese, the one that is sold in the box. The better the manufacturer, the tastier the cheese. We buy either Hochland or President. I only advise buying cream cheese or another, but without any additives (mushrooms, or ham). A large pack of cheese is enough for two pita bread. I lubricate very well, with a neat thick layer, so as not to tear the pita bread.

After the pita bread is smeared with cheese, put a thinly sliced ​​​​cucumber on its surface (we tried both fresh and canned, which one you like better) and alternate it with slices of red fish. Sprinkle with herbs (dill) on top and twist. We put it in the refrigerator overnight to make it easier to cut it when serving.

Such a roll was last prepared for the New Year, when my whole family was still together.

Too bad I couldn't find a personal photo.

But with red caviar, lavash did not have to be done. But I think if instead of fish you wrap red caviar in pita bread, it can turn out well. But then I do not advise putting cucumbers.



I remember how long ago I attended the presentation of Mary Kay products, and so there we were served rolls with pita bread, in which red fish was wrapped, and on top these rolls were slightly crushed with red caviar. It was quite a long time ago, but I remember that it was very tasty.



Sushi in Russian :) or pita bread stuffed with yummy.

The most satisfying holiday food. And this recipe appeared in Russia back in the 90s, along with the advent of thin pita bread.



Lavash roll recipe with red fish

For 200 grams of weak red fish fillets, berms 200 grams of cheese, dill pens and a tablespoon of lemon juice.



We chop the dill very finely and mix with finely grated cheese and lemon juice. We cut the red fish into thin layers.

We roll out the pita bread and distribute the cheese mass in an even layer. We steal red fish from above and twist the pita bread.

We put it in the refrigerator for an hour. Before serving, cut into 3 cm pieces.

Bon appetit.

Lavash roll is the easiest dish that you can cook, we take red fish, eggs and cheese. We smear pita bread with mayonnaise, lay out all the ingredients in order and twist it into a roll, let it stand for two hours and the dish is ready.

Rolls with red fish in lavash are made quickly and look beautiful on the table, a great snack. Usually, pita bread is smeared with melted soft cheese, it can be diluted in half with mayonnaise, cottage cheese and sour cream can be added. In addition to red fish, you can put greens, a boiled egg in pita bread. Red fish can be lightly salted or smoked.

Let's cook roll With red fish in lavash and cucumber.

You will need such products:

two thin Armenian lavash, a piece of red fish (salmon, trout), two fresh cucumbers, lettuce, processed Yantar cheese, dill.

We unfold the pita bread and grease it with cream cheese. On top of the layer lay out pieces of red fish, cucumber slices, put lettuce leaves on top. We roll tightly. After that, you need to press the roll a little and it can be cut. Put the chopped pita roll in a dish, decorate with lettuce, dill.

Bon appetit!



Roll with red fish - 2.

Products:

pita bread - 1 pack of wheat roll pita bread, slightly salted trout - 600 g, Hochland processed cheese - 400 g, two packs of Almete cream cheese (300 g), sour cream 23% 150 - 200 g, prop.

Mix cheese and sour cream.

Lubricate half of the roll with a mixture of sour cream and cream cheese lavsha, you can sprinkle with dill, then cover with the other half, press down. It turns out like one pita bread. We call it a mixture of cream cheese and sour cream, put pieces of trout on top. We roll into a roll. Put in the refrigerator for 30 - 60 minutes. Then we take it out, cut obliquely into portioned pieces. Bon appetit!



Lavash roll with red caviar.

Take a sheet of pita bread, grease with curd cheese, put a layer of caviar on top, sprinkle with chopped dill, roll into a roll. Put in the refrigerator for 20 minutes. We take out, cut into portioned pieces.

Beautiful, satisfying, appetizing, festive!



Lavash roll with eggs, squid, red caviar.

Red caviar - 50 g, fresh-frozen squid - 50 g, thin pita bread - 1 pc., mayonnaise - 1 tbsp. spoon, boiled eggs - three pieces.



Brush the roll with egg. Top with a layer of chopped boiled eggs. Then a layer of red caviar. Further along the edge of the strip is a layer of boiled and chopped squid. We roll into a roll. We cut the roll into portions, put it on a dish, decorate with herbs, serve it to the table. Bon appetit!

Delicious is pita bread with red fish and sausage cheese.

Here are the ingredients you need to make it.



Cheese and eggs must first be grated. Preferably on a fine grater. Fish is cut into small pieces.

First, a quarter of the filling is evenly laid out on the pita bread. On top, half of the chopped fish and a strip of fresh (pickled) cucumber. Everything is covered with another sheet. On it, the rest of the filling and the second half of the fish.

We twist everything into a tight roll, wrap it with cling film and refrigerate for two hours.



Now many people make various rolls from pita bread. It's easy and simple. Finely chopped any filling is placed on the unfolded pita bread, including slices of red fish with herbs and onions. Lavash is pre-lubricated with mayonnaise so that the roll is not dry. Roll up into a tight tube, put in a PE bag or film, foil and in the refrigerator. Then cut into pieces. Putting red caviar in the roll is not worth it. It can wrinkle and lose taste and natural look. Red caviar looks better (more appetizing) on ​​a sandwich or in tartlets

The recipe is not complicated at all. I do it this way:

You will need a jar of caviar, a package of red fish (approximately 300 grams), two pita bread, a package of creamy processed cheese in a tub (400 grams in it, if I'm not mistaken), herbs (dill is best) and spices to taste.

Spread one pita bread on the table, spread with cheese, evenly distribute the fish cut into equal pieces (cubes, for example), pepper, salt to taste, sprinkle with chopped dill. Lay the second sheet of pita bread evenly on top, you also need to grease it with cheese, carefully distribute the caviar, add greens. You roll a tight roll out of this and cut into pieces about 2 cm. It turns out very tasty and does not take long to prepare!

There are many interesting snacks that will decorate the everyday and festive table. One of the simplest and most original ways to prepare appetizers is to make a fish roll out of pita bread.

The most popular category of pita snacks is rolls. This thin, plastic, well-shaped bread is so convenient to lubricate with various fillings and roll into rolls! The filling can be, at the same time, the most diverse. Today we will opt for red fish. An appetizer with such a filling turns out to be a delicacy and is usually very popular with everyone, young and old. Another advantage is the simplicity of preparation. Beginning cooks should definitely take note of this recipe.

Classic lavash roll with red fish

Ingredients:

• 300 g lightly salted salmon fillet
• 2 thin lavash
• dill
• optional handful of capers

Cooking method:

1. We chop the greens.

Delicate roll with salmon cheese

And this version of your favorite snack is perfect for the summer when you want something tasty and fresh. You can take any fish with red fillets, the main thing is that it be lightly salted. Hard cheese should also not be too salty. Instead of mayonnaise, you can add sour cream.

Ingredients:

• Unleavened Armenian bread - 1 long leaf;
• Lightly salted salmon - 300 g;
• Boiled chicken egg - 3 pcs.;
• Fresh cucumber (medium-sized) - 3 fruits;
• Hard cheese - 200 g;
• Low-fat mayonnaise - 150 g;
• Fresh greens (optional) - 1 bunch.

Cooking method:

1. After holding the greens and cucumbers under running water, dry them on a paper or linen towel until the moisture evaporates. We remove the shells from boiled hard-boiled eggs and grind them on a grater with small holes.
2. Having spread a pita leaf on the table, cover it with mayonnaise, and then with a layer of egg crumbs.
3. Now, cucumbers. They can be cut into very thin slices, or coarsely grated.
4. We lay thin salmon slices on the cucumber “pillow” and cover it with cheese chips.
5. The last layer is chopped finely fresh herbs (parsley or dill).
6. Having rolled up the pita bread with a tight roll, wrap it in a film and send it to the cold for an hour for impregnation.
7. The treat should be served in the form of “rolls”, decorated with halves of black pickled olives and sprigs of greens.

A properly organized feast involves serving a light treat that warms up the appetite before the main treat. Everyone, without exception, will appreciate the original lavash rolls with red fish, as well as the ability of the banquet hostess to choose snacks.

"Rolls" with valuable fillet and vegetables are made very quickly, and will not go unnoticed even on a festive table richly laden with dishes.

Appetizing lavash roll with red fish and cream cheese

A delicious combination of cream cheese with red fish will not leave anyone indifferent. These rolls always leave the table first. They are prepared very simply, so do not forget to please your guests on the festive table with such a great snack. Keep the recipe so you don't lose it.

Ingredients:

• 300 g lightly salted salmon fillet
• 2 thin lavash
• 250 g cream cheese (mascarpone or Philadelphia)
• dill
• optional handful of capers

Cooking method:

1. First of all, take the fish and cut into thin plates.
2. We chop the greens.
3. We cover the table with cling film and unfold a sheet of pita bread on it. Then grease it with cream cheese, brushing the edges well.
4. Lay the fish on top and sprinkle with herbs. If you chose capers, then also them.
5. We roll our pita bread into a tight roll, tamping it with our hands and wrap it in cling film. Then we send it to the refrigerator for 2 hours for impregnation.
6. After the required time has elapsed, we take it out and cut it into pieces with a sharp knife.

Lavash roll with trout

Ingredients:

• 1 sheet of thin lavash
• 200 g lightly salted trout
• 200 g soft cream cheese
• small bunch of dill
• small bunch of green onions
• 1 st. l. lemon juice
• 1 st. l. grated lemon peel
• freshly ground black pepper

Cooking method:

1. Mix cream cheese with finely chopped dill, green onion, lemon juice and zest. Cut the trout into thin slices.
2. Spread pita bread with cream cheese with herbs. Arrange the trout plates along the entire length, sprinkle with pepper.
3. Roll into a tight roll, let stand at room temperature for 7-10 minutes. Then cut into pieces 2.5-3 cm wide and place the pieces on a dish cut side up. Serve within 1 hour.

Lavash rolls with salmon

Rolls with red caviar are a dish that will delight your guests. It is unlikely that even on a rich festive table there is something more attractive, appetizing and tasty than a miracle snack.

Ingredients:

• 2 plates of thin pita bread;
• 200 grams of processed cheese;
• 200 grams of salmon;
• 100 grams of red caviar.

Cooking method:

1. We start working with pita bread: unfold it and grease it with melted cream cheese. If desired, you can take cheese with additives, for example, the taste of mushrooms or ham will be appropriate.
2. Lubricate pita bread carefully, it is important that future rolls are not damaged, so do not rush.
3. We cut the salmon into slices, it is not necessary to chop the fish very much, neat oblong pieces will fit in place.
4. Spread the salmon evenly on the pita bread, add red caviar (you can first sprinkle the caviar, then spread the fish, some housewives say that this is more convenient).
5. Roll the roll tightly. Now it must be wrapped in cling film and sent for several hours in the refrigerator so that the snack is well soaked.
6. Remove the rolls from the refrigerator and cut them diagonally into pieces about 3 centimeters.
7. Lavash rolls with red caviar, salmon and melted cheese are ready.

Lavash roll with salmon

An excellent holiday snack can be on your table in an instant. This roll will not only please the guests, but will also be a great decoration for your table.

Ingredients:

• Lightly salted salmon - 200 g
• Cream cheese - 200 g
• Lavash thin - 1 pc.
• Dill greens - 1 bunch

Cooking:

1. Wash the dill, let it drain and finely chop.
2. Transfer cream cheese to a plate and mix well with chopped dill.
3. We lay out a sheet of pita bread on the table and evenly grease half of the pita bread with the resulting cheese mass.
4. Cover with the second half of the lavash.
   Cut the salmon into thin slices.
5. And put the pieces of salmon on top of the pita bread.
6. We roll our pita bread into a roll.
7. Cut into portioned pieces and serve a snack to the table.

Lavash roll recipe with red fish

Ingredients:

• 0.3 kg lightly salted red fish;
• Lavash sheets;
• 200 gr - processed cheese;
• A bunch of greens.

Cooking method:

1. Expand the sheets of pita bread and grease them with melted cheese;
2. Grind greens;
3. Separate the skin and bones from the fish. Thinly cut into slices;
4. Lay layers of fish on pita bread;
5. Sprinkle with herbs and roll into a tight roll. Wrap it in food film or a plastic bag, and refrigerate for 2-3 hours.

Lavash roll with salmon

A very spectacular roll with a delicate combination of products will surprise anyone, even the pickiest guest.

Ingredients:

• 1000 gr salmon;
• Lavash sheets;
• 0.2 kg of hard cheese;
• Greenery;
• 1.5 st. l. lemon juice;
• 150 ml of olive oil;
• 30 gr mustard;
• 15 grams of honey;
• Dry herbs (cumin, basil, etc.).

Cooking method:

1. Separate the fish fillet from the bones and skin, cut it into medium slices;
2. Salt and pepper the fish fillet. Season with lemon juice and pour in olive oil;
3. Wash and chop greens;
4. Grate cheese finely;
5. Make an oil dressing: combine 35 ml of lemon juice and 35 ml of vegetable oil, add mustard and honey. Mix everything well;
6. Lay out the lavash leaves, brush them with olive oil and sprinkle with herbs on top. Lay another sheet on top;
7. Stepping back from the edge of the sheet 3 cm, lay out the pieces of salmon and sprinkle with herbs;
8. Roll the pita tightly.

Lavash roll with salmon and cheese

Ingredients:

• Lavash - 1 pc.
• Any kind of cream cheese (violet, fituccini, mascarpone, cremette, philadelphia) - 200g.
• Salted salmon (pink salmon, chum salmon, salmon, etc. I like chinook salmon the most) - 300g.
• Tomato - 1 pc.
• Red sweet pepper - 1 pc.
• Dill
• Parsley

Cooking method:

1. We spread the pita bread on a flat surface and coat it with cream cheese over the entire surface.
2. We cut the tomatoes, the thickness of the slice is about 2mm.
3. We cut red fish, the thickness of the slice is 1-2mm.
4. Sweet pepper cut into smaller pieces.
5. We chop dill and parsley, preferably with our hands, often a knife spoils the taste of fresh herbs.
6. We spread the filling on the pita bread, starting from the bottom edge.
7. The more “strips” are laid out, the more layered the rolls will be.
8. Personally, I limit myself to 2-3 layers.
9. We remove the workpiece in the refrigerator for about an hour, so that the dish can be soaked. After that, cut the tube into rolls, 2-3 cm thick.
10. Lavash roll with red fish is not just a cold appetizer, it is a full-fledged dish that will be appreciated by both children and adults.
11. Not in vain on the festive table, the time of their stay in the plate lasts a few minutes.

Lavash roll “Quatrekote (Quatre côtes)”

Many people think that rolls are an elementary snack that any beginner can handle. This recipe proves that not all of them are so simple and to cook this DISH, you still have to tinker, but believe me, the game is worth the candle. The recipe is slightly changed, Russified (added mayonnaise, dill, etc.)

Ingredients:

• Lavash - 2 pcs.
• Cheese (Feta, Sirtaki, Fetaki, Fetaksa, or any kind of processed cheese) - 150g.
• Any kind of hard cheese (Parmesan, Conte, Cheddar, Pecorino, Emmental, etc.) - 150g.
• Salted salmon (pink salmon, chum salmon, salmon, etc. I like chinook salmon the most) - 300g.
• Boiled eggs - 4 pcs.
• Butter - 40g.
• Mayonnaise
• Garlic, greens (dill, parsley), green onions.
• A few lettuce leaves (to decorate the finished dish)

Cooking method:

1. Red fish is cut into small pieces. Keep in mind the larger the pieces, the brighter the taste of salmon will be, incl. if yours is too salty, cut it smaller.
2. Three grated hard cheese.
3. Separately rub soft or processed cheese. In case of high viscosity of the cheese, it can be finely chopped.
4. We cut the greens.
5. Finely chopped green onion and spread in a pan and add butter. Salt and wait, stirring, until the butter melts.
6. We put 200-300 grams of mayonnaise in a bowl, add grated garlic 2-3 cloves. We mix.
7. Boiled eggs finely cut, or grated.

Lavash roll with red fish and spicy cheese filling

Ingredients:

• 1 thin lavash
• 100-150 g lightly salted red fish
• 5 eggs
• 250 g hard cheese
• 3-4 cloves of garlic
• 2 small cucumbers
• mayonnaise

Cooking method:

1. To prepare the cheese filling, you can use any hard cheese of your choice. Lightly salted red fish is also suitable for any - for example, salmon, salmon or pink salmon, and you can also cook homemade lightly salted salmon yourself.
2. Hard boil eggs, cool under cold water and peel. Cut the red fish into thin slices, cut the cucumbers lengthwise into thin sticks. In a suitable bowl, grate the cheese and eggs, add the garlic passed through the press. Season grated cheese and eggs with mayonnaise to a thick paste.
3. Put the pita bread on the table and spread the cheese filling evenly. Put a row of fish slices on top of the filling and evenly distribute along the cucumber sticks. Gently roll up the roll and send it to the refrigerator for 1-2 hours. Then take it out, cut into portioned pieces and put on a dish for serving.

Lavash roll with red fish and cucumber

I would like to tell you how to cook pita bread with red fish and cucumber. You can use both lightly salted and smoked fish in the filling. For a bunch, you can add a little melted cheese and mayonnaise, for example. You can serve a snack to the table by decorating with fresh herbs or adding a small amount of red caviar. It will be incredibly beautiful and delicious!

Ingredients:

• Lightly salted red fish - 150 Grams
• Cucumber - 1 piece
• Processed cheese - 1 piece
• Lavash - 2 pieces
• Mayonnaise - 2 Art. spoons

Cooking method:

1. Wash, dry and cut a fresh cucumber.
2. Cut the fish into small cubes. In this case, it is slightly salted salmon.
3. Grate cheese on a fine grater.
4. Lay out a sheet of pita bread on the desktop. Lubricate it with a small amount of mayonnaise and sprinkle with cheese.
5. Lay the second sheet of pita bread on top.
6. Spread the fish and cucumber over the entire surface.
7. And carefully roll it into a tight roll.
8. Cut in half for convenience.
9. Wrap in cling film and refrigerate until serving.
10. Cut into portions with a sharp knife.

Lavash rolls with red fish

Prepare pita bread rolls with red fish according to this recipe - this appetizer is popular on any holiday table and is liked by many. Lavash is a thin unleavened white bread, which was popular only in the countries of the Caucasus a few decades ago, today it has become one of the most popular types of bread in Russia. It is readily bought in stores and even prepared by Russian housewives themselves. They complement everyday dishes, and are also used to prepare various snacks for the festive table.

Ingredients:

• fish, 200 g (lightly salted red: chum salmon / pink salmon / trout / salmon)
• processed cheese, 180 g (creamy)
• lavash, 1 pc.
• lemon juice, 1/2 tsp
• greens, 1/2 bunch (dill/parsley)

Cooking method:

1. Freeze slightly salted red fish in the freezer - this will make it easier to finely chop it.
2. Combine finely chopped fish with chopped greens and cream cheese, add lemon juice and mix.
3. Put the prepared filling in an even layer on pita bread, roll it into a roll, wrap it with cling film and put it in the refrigerator for half an hour before serving.
4. Before serving, cut the pita roll crosswise into portioned pieces.
5. Put pita bread rolls with red fish on a flat dish, decorate with herbs, serve.

Rolls - lavash rolls with red fish

The most important thing is to choose good quality pita bread so that your roll does not fall apart. The choice of lavash is a matter of practice. Try taking pita bread from several pita makers and you'll know which one will retain its texture after being refrigerated.

Ingredients:

• Lavash thin - 2 sheets;
• Red fish (salted or smoked) - 200-250 grams;
• Greens - dill - 1 bunch;
• Cream cheese - Philadelphia type (you can mix Mascarpone with cream, or you can - cottage cheese whipped in a blender) - 250 grams.

Cooking method:

1. Wash greens and finely chop.
2. Cut salmon, pink salmon or trout into thin slices.
3. To be calm, I advise you to pickle red fish yourself - you will be sure that the fish in pita bread
4. will be fresh.
5. Lavash take out of the package and unfold.
6. Spread over the entire surface with cream cheese and sprinkle with herbs.
7. Spread the second pita bread with cream cheese and cover the first one.
8. Lay out red fish plates on the second pita bread.
9. Twist tightly into a roll, wrap in cling film and refrigerate for 3 hours, preferably overnight.
10. In the morning, release the roll from the film and cut into rolls or obliquely.
11. Place on a plate and garnish with herbs.

Lavash roll with red fish

Ingredients:

• 225 g lightly salted salmon,
• 225 g melted cheese
• pita,
• bunch of dill

Cooking method:

1. To make it convenient to fold the dish at the end of cooking, it is recommended to cover the table with a film, and put a thin sheet of baked dough on it. The length should be about 60 cm. Spread the cheese evenly;
2. Cut salmon into thin slices. For convenience, use a very sharp knife and dip it in water so it doesn't stick. Put the pieces in the next layer at some distance from each other. Chop the dill and put it in the next layer;
3. Helping yourself with the ends of the film, roll up a tight roll and leave it in the refrigerator for at least an hour to soak everything. It remains only to cut into portions and you can serve.

Lavash rolls with red smoked fish

Ingredients:

• 4 sheets of lavash
• 135 g mayonnaise,
• 125 g crab sticks,
• half a bell pepper
• a bunch of greens and lettuce,
• 175 g smoked red fish
• small clove of garlic

Cooking method:

1. Take 2 sheets of baked dough and lay them on top of each other. This is necessary so that the snack does not tear and looks whole. Lubricate everything with mayonnaise mixed with chopped garlic;
2. Chop the crab sticks into thin strips and cut the pepper in the same way. It is important to consider that the thinner the ingredients are cut, the better the roll will roll. Lay out the sticks and peppers in the next layer;
3. Then, put another leaf, and place the pre-dried lettuce on it. Lubricate the last sheet with mayonnaise and put thin slices of fish on it. Carefully roll up a tight roll and wrap it with cling film. Leave in the refrigerator for 2 hours and you can serve. You need to cut with a sharp knife dipped in water.

Lavash roll with shrimps and red fish

Ingredients:

• lavash leaf,
• 100 g slightly salted salmon
• 100 g peeled shrimp
• 2 processed cheese
• 90 g mayonnaise

Cooking method:

1. Pour frozen peeled shrimp with water, leave for a few minutes and remove the liquid. Cut salmon into thin slices. Read more:
2. Let's deal with cheese, which is previously recommended to be left for some time in the freezer, so that it is convenient to grind on a grater.
3. Cover the table with cling film and lay out the main ingredient on it, which needs to be given a rectangular shape. Spread it with mayonnaise and put the cheese. Lay the salmon and shrimp pieces on top.
4. Helping yourself with a film, roll up a tight roll. Make sure there are no voids. Wrap in cling film and leave in the refrigerator for half an hour. Cut into portions before serving.

Lavash rolls with different fillings are prepared quickly and without much hassle. Many products are combined with red fish and you can experiment every time, filling the appetizer with different fillings. Lavash snack roll can be divided into three cooking methods:

1. The first and easiest pita roll in a hurry - just wrap the selected filling and eat right away.
2. A popular option is to leave the appetizer soaked in the refrigerator and cut into beautifully portioned pieces before serving.
3. The dish is rarely baked, but in this form the appetizer is especially tasty. It turns out a crispy pita shell with a juicy aromatic filling.

We offer to cook a quick snack for any holiday or just like that. Lavash roll with red fish is a hit with the guests. Small portions are easy to take in your hand and put in your mouth. For the convenience of guests, arrange small saucers with portions of snacks around the table.

Snack rolls are good for family reunions. Make semi-finished products in advance, keep in the refrigerator. At this time, do other things, the snack is already ready. And right before serving, cut the roll into portions, serve on a platter.

You can cook a dish on a normal weekday. As an addition to the main dish or a side dish for meat, poultry.

It is convenient to prepare a quick snack in the summer. When you don’t want to stand by the stove, and the family asks for something tasty. One recipe will take no more than 15 minutes.

You can change the ingredients of the treat a little. Focus on the food in the fridge. Are there boiled eggs? Grind them through a grater, use for stuffing pita bread.

Basic preparation of red fish roll

The recipe is based on thin Armenian lavash or purchased wheat roll. If you have a lot of free time, we suggest baking pita bread yourself. Mix 200 ml of water, 0.5 tsp. salt, 2 tbsp. l. vegetable oil, 350 g wheat flour. Divide the homogeneous dough into fragments of 40 g. Roll each piece thinly. Fry alternately in a non-stick frying pan without oil on both sides. Layers will be ruddy. The frying time takes about 5-6 minutes per product.

Take any red fish - smoked, dried, salted or canned. Suitable salmon, trout, pink salmon. Along with fish, natural or imitated caviar is used.

About cheese

Almost every roll recipe contains cheese. Choose a product to your liking. Soft creamy, cottage cheese or processed cheese. It is permissible to take hard or soft cheese with mold. But it is better to cut off the mold crust, not everyone likes it. Processed cheese is suitable by weight or in triangles. Curd cheese can be chosen with any taste. For example, with herbs, mushrooms or even cucumber flavor.

For lovers of spicy dishes, we suggest adding ground black pepper or a special mixture of ground spices “For snacks” to the cheese layer. Or grease pita before stuffing with table mustard.

TIME: 20 min.

Easy

Ingredients

• thin Armenian lavash - 1 pc.;
• fresh dill - 2-3 sprigs;
• smoked red fish fillet - 170 g;
• soft cream cheese - 200 g;
• lemon - 0.5 pcs.

Cooking

Rinse dill in water. Pat dry with paper towel. Chop with a knife.

In a bowl, combine soft cream cheese with dill.

Squeeze the juice from half a medium lemon. Be careful not to get any pits or bitter white citrus pulp. The liquid should be about 1.5-2 tablespoons.

Thoroughly mix the cheese with the additions. Make the mass homogeneous in structure.

Spread pita bread on the table. Apply the cheese mass to the entire surface. Cover the edges and center with cheese in an even layer. It is convenient to use a silicone spatula or spoon for lubrication.

Get fish fillets. Free smoked red fish from bones, if any. Cut the fillet large or small - at your discretion. Spread over cheese.

Starting from the edge, tightly wrap the pita bread with red fish and cheese into a tight roll.

Wrap tightly in cling film. Wrap the sides like candy. Put in the refrigerator for 1-1.5 hours.

Take the roll out of the cold. Unfold from film. The snack took shape. Cut the roll into bite-sized pieces. Use a sharp knife, otherwise the snack will crumble.

Serve the delicacy cold to the table. Portions of the roll will complement the usual family dinner or decorate the festive table.

Lavash roll with red fish and crab sticks

Curd cheese in the recipe combines all the other ingredients. If there is no such cheese, take soft salted cottage cheese. Provencal herbs will complement the composition of crab sticks, rice and salmon with a touch of piquancy. Alternatively, you can replace the Provence herbs with spicy parsley or basil.

Ingredients:

• pita bread (or thin roll) - 1 pc. (200 g);
• crab sticks - 150 g;
• slightly salted salmon - 150 g;
• curd cheese - 150 g;
• boiled rice - 3-4 tbsp. l.;
• dry Provence herbs - 1 tsp.

Cooking:

1. Thaw frozen crab sticks in advance. You can use crab meat, there is no difference. Please note that the product is of high quality. After all, the snack will not be heat treated. Clean, finely chop sticks.
2. Rice in this case is used already boiled. Suitable cereal, which is left over from the previous day's side dish. If there is no boiled cereal, boil a little. Dry rice take no more than a spoon.
3. Mix cottage cheese with Provence herbs.
4. Lightly salted salmon cut into thin slices. Or take a purchased sliced ​​\u200b\u200bfillet. Look, it might have bones in it.
5. Lay the roll out on a table or cutting board. Top with a layer of herb curd cheese. Lubricate the edges and the middle.
6. Sprinkle cooked rice over cheese. Put the salmon in some places and sprinkle with crab sticks.
7. Take from one side. Roll up tightly.
8. Wrap with cling film. Leave in a cool place for an hour or an hour and a half. Remove foil before serving. Cut the roll into portions.

Lavash roll with red fish and avocado

A variant of the dish "in a hurry" is a pita or wheat roll. To prevent the roll from being dry, grease it with sauce. The recipe calls for sour cream. It is permissible to replace sour cream with mayonnaise or any other purchased sauce. Suitable cheese, "Caesar", "Tartar" or mustard sauce.

Ingredients:

• avocado - 2 pcs.;
• red fish - 200 g;
• lettuce leaves - 4-5 pieces;
• hard cheese - 120 g;
• sour cream - 2-3 tbsp. l.
• pita bread (or wheat roll) - 200 g.

Cooking:

1. Prepare your chosen ingredients. Rinse the avocado. Cut each fruit in half. Take out the bones. Stick a sharp knife into the bone. Turn quickly to the side. The bone will fly out. Remove skin from light green flesh. Cut into thin slices. For cutting, it is convenient to use a vegetable peeler-housekeeper. Cut the cheese with the same tool.
2. Take any red fish. Suitable smoked or slightly salted salmon, pink salmon, trout. Remove bones, skin fragments. Slice the flesh thinly.
3. Rinse lettuce leaves. Dry on paper towels.
4. Spread pita bread or wheat roll on the table. The last option is a long baked dough. Alternatively, you can cut the roll into two parts for two rolls.
5. Lubricate pita bread with sour cream using a pastry brush.
6. Cover the sour cream layer with lettuce leaves. Lay out slices of cheese, avocado, fish. If there are still lettuce leaves left, you can lay them in a second layer.
7. Roll the dough with the filling into a tight roll. Try not to break the base. Lay the roll seam side down on a cutting board. Cover with foil.
8. Chill in the refrigerator for about an hour. During this time, the thin roll will soften from sour cream, the appetizer will become incomparable. Cut into slices of 4-5 cm, serve on a dish with fresh herbs.

Lavash roll with cucumbers and red fish

Incredibly, lavash roll can be a warm snack. The twisted roll is slightly fried in a grill pan before serving. This is how an appetizing ruddy net on the surface of the pita bread is obtained. It is permissible to cook a snack at home or in nature. In the latter case, fry the roll on the grill.

Ingredients:

• pita bread - 200 g;
• slightly salted trout - 180 g;
• cream cheese - 200 g;
• dry dill - 1 tsp;
• cucumber - 2 pcs.;
• olive oil - 1 tbsp. l.

Cooking:

1. Mash cream cheese with dry dill.
2. Lavash spread on the table. Brush with a generous layer of cream cheese.
3. Lay out the fish in the next layer. Lightly salted trout for this cut into small pieces. Be careful not to get any bones.
4. Remove coarse skin from cucumbers. Cut into thin strips. Divide among fish. Fresh cucumbers can be replaced with salted or pickled ones.

1. Roll into a tight roll. Cut into two or three pieces.
2. Lightly brush the surface of the grill pan with olive oil. Heat well over high heat. Then turn the heat down to moderate. Lay out the rolls. Don't move from side to side. Turn over to the other side after 3 minutes. Do not cover the pan with a lid. After another 3 minutes, remove the rolls. Cut diagonally. Serve as a warm appetizer.

Lavash roll with red fish and lettuce

Lettuce leaves give the appetizer a pleasant freshness. If desired, leaf lettuce can be replaced with spinach, sorrel or soft Chinese cabbage leaves. If you want to use salad chicory, cut the leaves into thin strips.

Ingredients:

• Armenian lavash - 1 pc.;
• lettuce in a pot - 1 pack;
• hard cheese - 60 g;
• smoked pink salmon - 200 g.

Cooking:

1. Wash lettuce thoroughly. Pluck the leaves from the stems. Dip in cold water. Rinse each piece under running water. Dry on paper towels.
2. Grind hard cheese on a grater.
3. Examine smoked pink salmon for bones. If vacuum-packed fillets are used, there will most likely be no bones.
4. Sprinkle pita bread with cheese. You don't need a heavy layer. From the edge, lay thin slices of pink salmon fillet. Cover the rest of the surface with lettuce.
5. The filling for pita bread with red fish is ready. Now wrap the pita roll from the side with the leaves. So the fish will be in the middle of the roll.
6. Wrap with cling film. Keep in the refrigerator for a couple of hours. Cut the roll diagonally into portions. Place on serving dish.

Lavash with red fish and tomatoes

Lavash roll is an open field for fantasy. Prepare an appetizer with red fish and tomatoes. Add bell peppers, capers and tender curd cheese. To taste, cheese can be mixed with boiled egg yolk or a whole egg, grated.

Ingredients:

• yeast-free pita bread - 200 g;
• Bulgarian red pepper - 1 pc.;
• capers - 2-3 tbsp. l.;
• red tomato - 1 pc.;
• slightly salted salmon - 150 g;
• curd cheese - 200 g;
• green onion feathers - 2-3 pcs.

Cooking:

1. First, prepare the products. Peel sweet bell pepper. Finely chop the flesh into strips. Roughly also chop the salmon.
2. Remove the juicy seeds from the tomato. They are not needed in the recipe. With tomato juice, the appetizer will “float”. Cut the tomato into quarters. Cut off the juicy part with a sharp knife. Cut the pulp of the tomato into thinner strips.
3. Spread the pita bread on the table. Brush with a thin layer of cream cheese.
4. Spread slices of pepper, tomato and fish over the entire surface of the cheese. Arrange products in layers.
5. Sprinkle with pickled capers. Chop green onions.
6. Gently wrap the layer with the filling into a roll. Cut into 10 cm portions. Then make a diagonal cut in each piece. We got portions for each guest. Enjoy your meal!