Lavash Roll with Canned Fish
Description
Perfect for the table and with drinks. These rolls have become very popular lately, which is no surprise—they take just minutes to make, and the ingredients cost next to nothing. It's also great that there are so many filling options, and today I'll share with you one of the simplest and easiest ones and tell you how to make them. Can be served warm or chilled.
Instructions
- 1
Step 1
First, we put the eggs on to boil, and in the meantime we open the canned fish and drain the liquid from it. Transfer the fish to a plate and mash it with a fork until it is more or less uniform in texture.
- 2
Step 2
When the eggs are ready, let them cool and chop them. You can cut the eggs with a knife, or simply grate them on a coarse grater—whichever is more convenient for you.
- 3
Step 3
Grate the cheese on a coarse grater.
- 4
Step 4
Next, finely chop the dill and mix it with the mayonnaise in a separate bowl.
- 5
Step 5
Now we take one lavash and lay it on a flat surface, spread the lavash evenly with one third of the herbed mayonnaise.
- 6
Step 6
Spread the canned fish over the mayonnaise and distribute it evenly across the entire lavash.
- 7
Step 7
Then we take the second lavash and carefully place it on top of the first one, spread it with half of all the remaining mayonnaise as well, and sprinkle with chopped eggs.
- 8
Step 8
Place the third lavash on this layer, spread it again with the remaining mayonnaise, and sprinkle with grated cheese.
- 9
Step 9
All that remains is to roll the whole assembly into a roll and refrigerate it for at least 3–4 hours. When rolling it up, press it lightly so it stays compact — that will make it easier to slice.
- 10
Step 10
I usually leave the roll in the refrigerator overnight, and in the morning I slice it, arrange it on a plate, and serve it as an appetizer. Bon appétit, everyone!