Lavash roll with red fish

Lavash roll with red fish is a win-win option for a family feast, a friendly buffet table or a children's birthday. It is prepared very simply and quickly, but almost everyone likes it. It's also nice that you can always add variety to the filling of a pita roll with red fish, for example, add red onions (not green), bell peppers or celery stalks. Instead of cream cheese, you can use good cottage cheese with a fat content of at least 9%, mixed with thick sour cream. And, finally, we note that home-salted red fish will be an ideal option for filling a pita roll: it is more tender and juicy than store-bought fish.

Ingredients

• dill - 2 branches
• green onions - 30 g
• cream cheese - 200 g
• lemon juice - 1 tbsp l.
• grated lemon zest - 1 tbsp. l.
• lightly salted trout - 200 g
• thin pita bread - 1 pc.
• freshly ground black pepper - to taste

Directions

1. To make a pita roll with red fish, wash the dill and green onions with cold running water and pat dry with paper towels. Chop finely.
2. Roll, stir cream cheese, with onions and dill
3. For the filling, place the cream cheese in a small container and mash with a fork. Add chopped dill and green onions. Mix thoroughly. Add lemon juice and grated lemon zest. Pepper. You can lightly salt (do not overdo it: red fish is responsible for the salty taste of the filling). Mix thoroughly with a fork.
4. Roll, cut the fish into long thin slices
5. Remove lightly salted trout from packaging and place on a board. Cut into thin long slices, not cubes, as this will cause it to fall out of the pieces of the red fish roll.
6. Roll, put the cream cheese filling on the pita bread
7. Place a sheet of pita bread on a table lined with a piece of cling film. Place the cream cheese filling you prepared earlier. Spread evenly over the pita bread sheet with a spatula.
8. Roll, spread thin trout slices on pita bread, roll up
9. Spread thin trout slices evenly over the cream cheese with herbs. Sprinkle with freshly ground black pepper.
10. Roll, roll the pita bread stuffed into a roll
11. Gently roll the pita bread with the filling into a tight roll. Wrap in plastic wrap and place on the coldest shelf of the refrigerator for at least 30 minutes.
12. Roll, cut the roll into large slices
13. Take a roll of pita bread with red fish, remove the film. Cut into large slices and place on a large plate, slices facing up. You can decorate with parsley leaves.