Lavash with pâté
Description
This appetizer is quick and easy to make. In this recipe I use pâté. Choose whichever you like best: goose, pork, or mushroom. The key is to keep the layers intact so your roll turns out firm and rich. Eat a few pieces and you're already full :) Serve the appetizer at the table.
Instructions
- 1
Step 1
Hard-boil the eggs, cool them, and grate on a grater.
- 2
Step 2
Grate the cheese on a coarse grater.
- 3
Step 3
Lay the first lavash flat on the table and spread an even layer of pâté over it.
- 4
Step 4
Place the second lavash on top and spread it with sour cream.
- 5
Step 5
Sprinkle grated cheese on top.
- 6
Step 6
Next, place another lavash sheet and spread sour cream on it. Arrange the grated eggs.
- 7
Step 7
Roll the lavash into a tight roll. Wrap the roll in plastic wrap and refrigerate for 2 hours to let it soak through. Then cut into individual portions.