Lavash Roll with Redfish

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 is also nice that you can always add variety to the filling of the 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 lavash - 1 pc.
• freshly ground black pepper - to taste

Directions

1. To make a pita roll with redfish, wash the dill and green onions with cold running water and pat dry with paper towels. Chop finely.
2. 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.
3. Remove lightly salted trout from packaging and place on a board. Cut into long thin slices, not cubes, as this will cause it to fall out of the redfish roll.
4. Place a sheet of pita bread on a table lined with a piece of cling film. Put cooked before filling of cream cheese. Spread evenly over the pita bread sheet with a spatula.
5. Spread thin trout slices evenly over the cream cheese with herbs. Sprinkle with freshly ground black pepper.
6. 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.
7. Take a roll of pita bread with red fish, remove the film. Cut into large slices and place on a large plate, slices up. Can be decorated with parsley leaves.