Lavash with canned goods and cheese
Description
Perfect with meals and drinks. For this dish you can use various canned fish depending on your taste preferences (for example — tuna, pink salmon, saury, cod); the main thing is that they contain as few bones as possible. For the rest, follow my recipe. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the filling ingredients. Grate hard-boiled eggs that have been cooled and peeled on a fine grater. Finely shred the Napa cabbage. Grate the processed cheese. To keep the cheese from sticking to your hands and grating easily, put it in the freezer ahead of time.
- 2
Step 2
Mix the mayonnaise with garlic cloves pressed through a garlic press to make the sauce for the roll.
- 3
Step 3
Open a can of the canned fish of your choice and transfer it to a separate plate. Drain off the excess liquid so the roll does not get soggy and fall apart during cooking. Now use a fork to mash the fish until you have a more or less homogeneous mass.
- 4
Step 4
The roll will consist of two layers of lavash with filling. Take the first lavash sheet and spread it with garlic mayonnaise sauce. Then spread grated processed cheese and half of the shredded napa cabbage evenly on top. Place the second lavash sheet on top and press it firmly against the first layer.
- 5
Step 5
Place the canned fish on the second lavash sheet and spread it evenly, then sprinkle with grated eggs and spread the remaining cabbage. Now roll the lavash into a tight roll. It should be firm enough that when you slice it later, the pieces stay neat and the filling does not fall out.
- 6
Step 6
If you are not going to serve the roll right away, refrigerate it: cut it in half first for easier storage and wrap each piece in plastic wrap.
- 7
Step 7
Before serving, slice the roll into small portion-sized pieces (about 2 cm thick), arrange them on a plate, and garnish to taste—for example, with herbs.