Three-Layer Salmon Lavash Roll

Very tasty, fast, easy. Will decorate any table and holiday! I really like this roll. I prepare it for every New Year or May holidays. Portions and times are approximate.
cook time: 20 min
Liam Carson
Three-Layer Salmon Lavash Roll

Nutrition Facts (per serving)

305
Calories
24g
Fat
5g
Carbs
10g
Protein

Ingredients (20 portions)

Basic:

Any cheese 100 g
Mayonnaise 6 tbsp
Chicken eggs 4 pc
Fish fillet (The best choice here is salmon or trout fillet.) 200 g
Lavash thin 3 g

Recipe instructions

Step 1

Step 1
We take thin pita bread and place it on the table in front of us, pour it with mayonnaise (1-2 tablespoons is enough for one layer), use a tablespoon to evenly distribute the mayonnaise over the entire layer and generously sprinkle boiled eggs, pre-cut into small cubes, on top.

Step 2

Step 2
Take fish fillet (usually I use salmon or trout fillet), peel it and remove small bones, cut it into small, neat cubes. Place the second layer on the first layer of pita bread with egg and press it down thoroughly with your hands, compacting it. We also spread the second layer with mayonnaise, distribute it with a spoon over the entire layer and place our fish fillet on it.

Step 3

Step 3
The last layer is cheese. I usually use hard yellow cheese. Very tasty. Three on a medium grater. We also place the third layer of lavash on the fish and press it with our hands (lightly. No need to squeeze out the filling.), pour the last drops of mayonnaise over the layer, distribute it and sprinkle with generously grated cheese.

Step 4

Step 4
We roll it all into a roll and wrap it tightly with baking film or a regular transparent bag, so that our roll does not unfold. And put it in a bag in the refrigerator for about 1.5 — 2 hours to harden.

Step 5

Step 5
Then remove from the refrigerator and cut into thin slices onto a plate. Can be served. The dish is ready. Bon appetit!

Additional rubrics

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