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

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

This is both more reliable and cheaper.

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

After the pita bread is greased with cheese, place thinly sliced ​​cucumber on its surface (we tried both fresh and canned, whichever you prefer) and alternate it with slices of red fish. Sprinkle with herbs (dill) on top and twist. Place in the refrigerator overnight to make it easier to cut when serving.

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

Sorry I couldn't find a personal photo.

But there was no need to make lavash with red caviar. But I think if instead of fish you wrap red caviar in pita bread, it might turn out good. But I don’t recommend putting cucumbers in then.



I remember a long time ago I was present at a presentation of Mary Kay products, and there we were served rolls with lavash, in which red fish was wrapped, and on top of these rolls they were lightly crushed with red caviar. It was quite a long time ago, but I remember that it was very tasty.



Sushi in Russian :) or lavash with yummy filling.

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



Lavash roll recipe with red fish

For 200 grams of fillet of weak red berm fish, 200 grams of cheese, dill and a tablespoon of lemon juice.



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

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

Place in the refrigerator for an hour. Before serving, cut into 3 cm pieces.

Bon appetit.

Lavash roll is the easiest dish you can prepare, we take red fish, eggs and cheese. Spread the pita bread with mayonnaise, arrange all the ingredients in order and roll it into a roll, let it sit for two hours and the dish is ready.

Rolls with red fish in lavash They are made quickly and look beautiful on the table, an excellent appetizer. Usually lavash is greased with processed 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 and a boiled egg in the pita bread. Red fish can be lightly salted or smoked.

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

You will need these products:

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

Unroll the pita bread and spread it with cream cheese. Place red fish pieces, cucumber slices on top, and lettuce leaves on top. Roll up the roll tightly. After this, you need to press the roll a little and it can be cut. Place the cut lavash roll in a dish and garnish with lettuce leaves and dill.

Bon appetit!



Red fish roll – 2.

Products:

lavash - 1 package of wheat Roll lavash, lightly salted trout - 600 g, processed Hochland cheese - 400 g, two packages of Almete cream cheese (300 g), sour cream 23% 150 - 200 g, prop.

Mix cheese and sour cream.

Grease half of the roll with a mixture of sour cream and lavsha cream cheese, you can sprinkle with dill, then cover with the other half and 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. Roll it up. Place in the refrigerator for 30 - 60 minutes. Then we take it out and cut it diagonally into portions. Bon appetit!



Lavash roll with red caviar.

Take a sheet of lavash, grease it with curd cheese, put a layer of caviar on top, sprinkle with chopped dill, and roll it up. Place in the refrigerator for 20 minutes. Take it out and cut it into portions.

Beautiful, satisfying, appetizing, festive!



Lavash roll with eggs, squid, red caviar.

Red caviar - 50 g, fresh frozen squid - 50 g, thin pita bread - 1 piece, 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 there is a layer of boiled and chopped squid. Roll it up. Cut the roll into portions, place on a plate, decorate with herbs, and serve. Bon appetit!

Lavash with red fish and sausage cheese turns out delicious.

To prepare it you need these ingredients.



The cheese and eggs must first be grated. Preferably on a fine grater. The fish is cut into small pieces. The pepper can be strips, but preferably in small squares. Thinly slice the cucumber and finely chop the greens. Mix everything with the sauce, except fish and cucumber, and add salt.

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

We roll everything into a tight roll, wrap it in cling film and put it in the refrigerator 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. The pita bread is pre-lubricated with mayonnaise so that the roll is not dry. Roll it into a tight tube, put it in a PE bag or film, foil and in the refrigerator. Then cut into pieces. You should not put red caviar in the roll. It may wrinkle and lose its taste and natural appearance. Red caviar looks better (more appetizing) on ​​a sandwich or in tartlets

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

You will need a jar of caviar, a package of red fish (approximately 300 grams), two pita breads, 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 fish cut into equal pieces (cubes, for example) on top, pepper, salt to taste, sprinkle with chopped dill. Place the second sheet of pita bread evenly on top, you also need to grease it with cheese, carefully distribute the caviar, add herbs. Roll this into a tight roll and cut into pieces of about 2 cm. It turns out very tasty and doesn’t take long to prepare!

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

If you are looking for something to fill lavash with to make a beautiful, tasty and inexpensive snack for the holiday, then lavash rolls with capelin caviar ideally fit all your search criteria. This is exactly the case when inexpensive and affordable products make an incredibly festive and tasty dish. All my guests were delighted with these pita rolls, and did not immediately figure out the composition of the dish.

Capelin caviar in lavash 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 No. 1 “Santabremor” 100 gr
• Eggs 2 pcs
• Cucumber 1 piece (100 g)
• Lavash 2 sheets

Preparation:

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

Boil the eggs hard (4 minutes), let cool, and grate them onto a fine grater.

Grate the cucumber on the largest grater; if you don’t have one, you can use a vegetable peeler and cut the cucumber into thin slices.

For this recipe we will need two small sheets of pita bread, square or rectangular in shape. I had large oval pitas, so I had to appliqué with scissors to get the pitas to fit.

Spread capelin caviar on the first pita bread.

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

Spread grated eggs and cucumber evenly on the second pita bread. It should be noted that we place the filling on a dry sheet of lavash - eggs and cucumber will provide enough moisture for the roll to soak, and if you add mayonnaise or capelin caviar, the lavash may become soggy, crack and lose its shape. But this will not affect the taste of the finished snack.

We roll 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 put it in the refrigerator. 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 1.5-2 cm portions.

One of the most delicious and interesting dishes that will diversify your table is a lavash roll with red fish. I think this dish can be called a snack dish. It is a great addition to any meal. There are many recipes for lavash rolls. I consider the recipe offered in this article to be the most interesting and tasty. I used dill, green onions, parsley from the greens, but then I settled on spinach, and it’s healthier and the taste becomes richer with it.

Lavash roll with red fish and cheese

For this dish we will need:

• Lavash, 1 sheet
• A jar of capelin caviar in sauce
• Spinach 200g
• Cheese 200g
• Salted salmon
• Spices to taste

Salted fish in pita bread recipe with capelin caviar

First, let's prepare the ingredients. Cut the salmon into strips. Grate the cheese on a coarse grater. Wash the spinach; no need to cut it. I put whole leaves. They say that whole leaves retain more beneficial properties.

Now lay out a sheet of pita bread and generously grease it with capelin caviar in sauce. I used to grease the pita bread with mayonnaise, but if compared, the taste of the caviar rolls is much more pleasant. Now lay out the spinach. We do not spare the spinach; we spread it over the entire surface of the leaf. The more spinach, the tastier. Now lay out the fish slices. I'm laying it out in a line. Next, spread the cheese over the entire surface of the sheet. I do not salt this dish because it seems to me that capelin caviar and salted fish provide enough salt. But I like to add hot pepper.

Now the main thing is to roll the roll very tightly. Try to start rolling tightly from the very edge so that the filling in the roll is pressed tightly against the pita bread. Of course, if you roll it loosely, it won’t affect the taste, but a well-rolled roll looks more aesthetically pleasing and the filling won’t fall out. Once you have a roll, cut it into pieces approximately 3-4cm wide. Now all that remains is to put it on beautiful dishes.

I can also say that this is one of those dishes that will become even tastier tomorrow. The rolls will sit in the refrigerator, the pita bread will soak in the caviar sauce and become softer. I wish you bon appetit.

If you want to make a roll with a simpler filling, then I offer you a recipe with a filling that is in every refrigerator.

Lavash with cheese and herbs

• Lavash, 1 sheet
• Mayonnaise (or processed cheese)
• Any greens (parsley, dill, cilantro)
• Cheese, 200g
• Salt, spices to taste

This is a quick and easy dish, extremely tasty and with simple ingredients.

I love this simple pita roll recipe because you can put the cooked rolls in the microwave. The cheese will melt and the rolls will become soft and juicy.

Video recipe:

How to cook lavash roll with salmon and melted cheese

Ingredients:

• 1 pita bread,
• 150 grams of salmon,
• 180 g cream cheese,
• greens (lettuce, dill) to taste.

Salmon rolls in lavash with caviar, a truly royal holiday appetizer that will decorate any holiday table and is guaranteed to surprise your guests. Fish roll made from lavash turns out incredibly beautiful, festive, and of course, delicious! This pita roll was inspired by California rolls, which use red fish, cream cheese, cucumber and flying fish roe.

Of course, on the festive New Year's table, rolls in the company of Olivier and jellied tongue will not look entirely harmonious, so I decided to serve this appetizer in the form of a lavash roll.

It turned out incredibly beautiful, festive and of course delicious! For the recipe I used tobiko flying fish caviar, but any red caviar will work.

Ingredients:

• Lightly salted salmon 100 gr
• Cucumber 100 gr
• Processed cheese 100 gr
• Mayonnaise 50 gr
• Lavash sheets 2 pcs
• Red caviar for decoration 20 g

Preparation:

We grate the cucumber on the coarsest grater so that in the finished roll it releases as little juice as possible and remains crispy.

Cut lightly salted salmon into thin slices.

Grate the processed cheese onto a fine grater, after keeping it in the freezer for a couple of minutes. This way the cheese will not stick to your hands and to the grater.

For this recipe you need 2 sheets of square or rectangular pita bread. I came across oval-shaped pita breads, so I cut them with scissors.

Spread the first sheet of lavash with mayonnaise. And sprinkle with grated melted cheese.

Cover with a second sheet of lavash and press tightly with your fingers so that the layers of our future lavash snack “stick together.”

Distribute grated cucumber and salmon over the second sheet of lavash.

Roll the pita bread with filling into a tight roll.

In this form, the lavash roll with salmon and caviar is ready to eat.

But if you make the snack in advance, wrap the finished pita bread in cling film or foil and store it in the refrigerator.

Before serving, cut the roll into portions and place on a plate.

We suggest preparing a quick snack for any holiday or just because. Lavash roll with red fish is a hit among guests. Small portions are easy to take into your hand and put into your mouth. For the convenience of guests, place small saucers with portions of snacks around the table.

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

You can prepare the dish on a regular weekday. As an addition to the main dish or a side dish for meat and poultry.

Convenient to prepare a quick snack in the summer. When you don’t want to stand at the stove, but 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 refrigerator. Do you have boiled eggs? Grind them through a grater and use them to stuff lavash.

Basic preparation of red fish roll

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

Take any red fish - smoked, dried, salted or canned. Salmon, trout, pink salmon are suitable. Along with fish, natural or simulated caviar is used.

About cheese

Almost every roll recipe contains cheese. Choose a product to suit your taste. Soft creamy, curd or processed cheese. It is acceptable to take hard or soft blue cheese. But it is better to cut off the crust of mold; not everyone likes it. Processed cheese is suitable by weight or in triangles. You can choose cottage cheese with any flavor. 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 seasonings “For appetizers” to the cheese layer. Or brush the pita bread with table mustard before stuffing.

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.

Preparation

Rinse the dill in water. Dry with a 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 seeds or white, bitter citrus pulp. The liquid should be approximately 1.5-2 tablespoons.

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

Spread lavash on the table. Apply the cheese mixture over the entire surface. Cover the edges and center with an even layer of cheese. It is convenient to use a silicone spatula or spoon for greasing.

Tackle the fish fillets. Remove smoked red fish from bones, if any. Cut the fillet large or small - at your discretion. Place on top of cheese.

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

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

Remove the roll from the cold. Unwrap from film. The snack took shape. Cut the roll into portions. Use a sharp knife, otherwise the snack will crumble.

Serve the delicacy cold to the table. Servings of roll will complement a regular family dinner or decorate a holiday table.

Lavash roll with red fish and crab sticks

The cream cheese in the recipe combines all the other ingredients. If you can’t find just 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 Provencal herbs with spicy parsley or basil.

Ingredients:

• lavash (or thin roll) – 1 pc. (200 g);
• crab sticks – 150 g;
• lightly salted salmon – 150 g;
• curd cheese – 150 g;
• boiled rice – 3-4 tbsp. l.;
• dry Provençal herbs – 1 tsp.

Preparation:

1. Thaw frozen crab sticks in advance. You can use crab meat, it makes no difference. Please note that the product is of high quality. After all, the snack will not be cooked. Peel and finely chop the sticks.
2. In this case, rice is used that has already been boiled. Any grain left over from the previous day's side dish will do. If you don't have boiled cereal, boil it a little. Take no more than a spoonful of dry rice.
3. Mix curd cheese with Provençal herbs.
4. Cut lightly salted salmon into thin slices. Or use store-bought fillet cuts. Look, there may be bones in it.
5. Spread the roll on a table or cutting board. Top with a layer of herbed cream cheese. Grease the edges and the middle.
6. Sprinkle cooked rice over cheese. Place the salmon here and there and sprinkle with crab sticks.
7. Take from one edge. Wrap tightly with a roll.
8. Wrap in cling film. Leave in 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 quick version of the dish is a lavash or wheat roll. To prevent the roll from being dry, brush it with sauce. The recipe calls for sour cream. It is acceptable to replace sour cream with mayonnaise or any other store-bought sauce. Cheese, Caesar, Tartar or mustard sauce is suitable.

Ingredients:

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

Preparation:

1. Prepare your selected ingredients. Rinse the avocado. Cut each fruit in half. Remove the seeds. Insert a sharp knife into the bone. Turn quickly to the side. The bone will fly out. Peel off the light green pulp. Cut into thin slices. It is convenient to use a vegetable peeler for slicing. Use the same tool to cut the cheese.
2. Take any red fish. Smoked or lightly salted salmon, pink salmon, and trout are suitable. Remove bones and skin fragments. Slice the pulp thinly.
3. Wash the lettuce leaves. Dry on paper napkins.
4. Place lavash or wheat roll on the table. The last option is long baked dough. Alternatively, you can cut the roll into two parts for two rolls.
5. Brush the pita bread with sour cream using a pastry brush.
6. Cover the sour cream layer with lettuce leaves. Place slices of cheese, avocado, fish. If there are still lettuce leaves left, you can lay them in a second layer.
7. Roll the dough and filling into a tight roll. Try not to tear the base. Place the roll, seam side down, on a cutting board. Cover with film.
8. Chill in the refrigerator for about an hour. During this time, the thin roll will soften from the sour cream, and the snack will become incomparable. Cut into 4-5 cm pieces and serve with fresh herbs on a platter.

Lavash roll with cucumbers and red fish

Incredibly, a lavash roll can be a warm snack. The rolled roll is lightly fried in a grill pan before serving. This creates an appetizing golden mesh on the surface of the lavash. It is permissible to prepare a snack at home or outdoors. In the latter case, fry the roll on the grill.

Ingredients:

• lavash – 200 g;
• lightly salted trout – 180 g;
• cream cheese – 200 g;
• dry dill – 1 tsp;
• cucumber – 2 pcs.;
• olive oil – 1 tbsp. l.

Preparation:

1. Mash the cream cheese with dry dill.
2. Spread the pita bread on the table. Spread with a generous layer of cream cheese.
3. Place the fish in the next layer. To do this, cut lightly salted trout into small pieces. Be careful not to get any bones.
4. Peel the cucumbers from rough skin. Cut into thin strips. Distribute over 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 grease the surface of the grill pan with olive oil. Heat well over high heat. Then turn the heat down to medium. Lay out the rolls. Don't move from side to side. After 3 minutes, turn over to the other side. Do not cover the pan with a lid. After another 3 minutes, remove the rolls. Cut at an angle. Serve as a warm snack.

Lavash roll with red fish and lettuce

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

Ingredients:

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

Preparation:

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

Lavash with red fish and tomatoes

Lavash roll is an open field for imagination. Prepare an appetizer with red fish and tomatoes. Add bell pepper, capers and soft curd cheese. To taste, you can mix the cheese with a boiled chicken egg yolk or a whole egg, grated.

Ingredients:

• yeast-free lavash – 200 g;
• red bell pepper – 1 pc.;
• capers – 2-3 tbsp. l.;
• red tomato – 1 pc.;
• lightly salted salmon – 150 g;
• curd cheese – 200 g;
• green onion feathers - 2-3 pcs.

Preparation:

1. First, prepare your ingredients. Peel the sweet bell pepper. Finely chop the pulp into strips. Cut the salmon approximately the same way.
2. Remove the juicy seeds from the tomato. They are not needed in the recipe. The appetizer will “float” with tomato juice. Cut the tomato into quarters. Cut off the juicy part with a sharp knife. Cut the tomato pulp into thinner strips.
3. Place the pita bread on the table. Spread with a thin layer of cream cheese.
4. Distribute sliced ​​peppers, tomatoes and fish over the entire surface of the cheese. Lay out the products in layers.
5. Sprinkle with pickled capers. Chop the green onions.
6. Carefully wrap the filling layer into a roll. Cut into 10 cm portions. Then make an oblique cut along each piece. We got portioned pieces for each guest. Bon appetit!