Two-Bite Lavash Rolls with Red Fish and Cheese

Original, beautiful, delicious, perfect for the holidays! Lavash rolls with red fish and cheese are a quick and simple appetizer option for a buffet table. Unlike the usual recipe, the rolls come out small, literally two bites. They look impressive and will decorate any feast.
cook time: 30 min
Freya Ashford
Two-Bite Lavash Rolls with Red Fish and Cheese

Nutrition Facts (per serving)

244
Calories
18g
Fat
20g
Carbs
14g
Protein

Ingredients (6 portions)

Basic:

Ground black pepper to taste
Greenery (dill, green onions, parsley) 50 g
Lemons (juice and zest of a quarter of a lemon) 0.25 pc
red fish (lightly salted) 200 g
Lavash thin (1 sheet) 200 g
Cream cheese 200 g

Recipe instructions

Step 1

Step 1
How to make pita rolls with red fish and cheese? Prepare your food. Choose the freshest and most delicious lavash. You can buy fish either purchased or salted yourself. It is very convenient to use ready-made cuts, like mine. Any red fish is suitable — salmon, chum salmon, trout, pink salmon. Take natural cheese, without milk fat substitutes. I already have cheese with added herbs.

Step 2

Step 2
Use the greens you like or what you have available. Fish goes well with dill, so that’s what I used. Wash and dry the greens well. Excess moisture will make the pita bread very soggy. Use a sharp knife to finely chop it, after tearing off the rough stems.

Step 3

Step 3
Place the cheese in a deep bowl. Wash the lemon thoroughly with soda, as you will need not only the juice, but also its skin. Cut a quarter and squeeze the juice into the bowl with the cheese. Be careful not to get any bones in it. Then grate a little lemon zest on the finest grater, being careful not to touch the white part — it is very bitter. Place the chopped herbs in a bowl and add pepper to taste. Mix the mixture well until smooth.

Step 4

Step 4
Spread the pita bread on the table and spread it evenly with the cheese mixture. It is convenient to do this with a flat knife or spatula.

Step 5

Step 5
Arrange the fish pieces from one long edge to about the middle. If you have a whole piece of fish, first thinly slice it with a sharp knife.

Step 6

Step 6
Roll the pita bread into a roll and then wrap it in cling film. I cut the roll in two because it was too long. Place the roll in the refrigerator for at least 30 minutes until the pita bread is thoroughly soaked and soft.

Step 7

Step 7
Then remove the roll from the refrigerator, free it from the film and cut it into mini rolls about 2 cm wide. For convenience, you can prick each roll with skewers. And for beauty, decorate with halves of cherry tomatoes and herbs. Serve the appetizer to the table. Bon appetit!

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