Lavash roll with salmon
Description
Perfect for serving and pairing with drinks. Lavash appetizers are lazy cook's appetizers. But that doesn't mean they turn out bland—on the contrary: simplicity and originality are guaranteed. To make a lavash roll with salmon, you can use lightly salted fish (as a whole piece or pre-sliced; the latter is even more convenient, since the fish is already thinly sliced). You can replace cream cheese with a budget processed cheese wedge, but the result won't be quite the same.
Instructions
- 1
Step 1
First, let's work on the fish: slice the salmon into thin pieces. They don't have to be even or pretty — that won't show in the roll. But they should be thin.
- 2
Step 2
Lay the lavash on the table. Spread a thin layer of cream cheese.
- 3
Step 3
Then arrange the salmon pieces.
- 4
Step 4
Sprinkle herbs on top (they can be either fresh or frozen). Don't worry that the fish doesn't completely cover the flatbread — it won't be noticeable in the finished roll.
- 5
Step 5
It is best to roll the roll from the narrow side of the lavash, not the wide side. Do this carefully so the lavash does not crease.
- 6
Step 6
Wrap the finished roll in plastic wrap and refrigerate for at least one hour to set. Before serving, slice the roll not too thinly (approximately 2–3 cm each).
- 7
Step 7
The lavash roll with salmon is ready and waiting to be served. It pairs beautifully on the plate with fresh herbs, lemon, or olives.