Lavash with Butter
Description
This appetizer is quick and easy to prepare. It is a layered appetizer, so it is very filling. You should not leave it in the refrigerator for long, as the lavash may dry out and start to crumble. It is best to serve the appetizer immediately after preparation. You can use any type of red fish, for example, salmon or trout. It can be served warm or chilled.
Instructions
- 1
Step 1
1. I place the eggs in a bowl and cover them with water, then boil for 7 minutes and cool; grate the eggs on a fine grater. I wash the avocado, cut it in half and remove the pit; grate the flesh on a grater.
- 2
Step 2
2. I take 2 lavash sheets and cut each one in half, which gives me 4 pieces. I lay the first one on the table, spread it with mayonnaise, and sprinkle grated eggs on top. I wash the green onions and chop them, then add them to the first layer.
- 3
Step 3
3. Cover the lavash with another piece, spread it with mayonnaise, and distribute grated avocado.
- 4
Step 4
4. I arrange the third layer and brush it with oil, cut the coho salmon into pieces, and place them over the entire surface.
- 5
Step 5
5. I cover with the final layer and spread pieces of herb cream cheese over it.
- 6
Step 6
6. I roll up the multilayer lavash as tightly as I can.
- 7
Step 7
7. I wrap the finished lavash in a plastic bag and put it in the freezer for 10–20 minutes; during that time the oil will freeze and will hold the shape of the entire lavash well. I slice the roll into pieces and serve it at the table.