Shawarma with Salmon
Description
The recipe won't take much time. The salmon shawarma needs to rest—the ingredients soak into the lavash and meld together. The result is a magnificent flavor. This process requires at least half an hour, but it's better to leave the salmon shawarma in the refrigerator overnight. By the way, this is very convenient—prepare the appetizer the day before your celebration! Of course, you can also treat yourself to this delicacy on an ordinary day. So, good luck—and serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Divide the lavash into portions, wash the lettuce and pat dry.
- 3
Step 3
Spread the lavash with cream cheese.
- 4
Step 4
Arrange the lettuce leaves.
- 5
Step 5
Evenly arrange the fish pieces on the lettuce leaves.
- 6
Step 6
Cover the lavash with the second half.
- 7
Step 7
Prepare a sauce from sour cream, mayonnaise, and garlic.
- 8
Step 8
Spread sauce on the second lavash sheet.
- 9
Step 9
Now carefully roll the shawarma into a roll.
- 10
Step 10
Salmon shawarma is served cold; first wrap the finished roll in plastic wrap and refrigerate for 30 minutes.
- 11
Step 11
The appetizer is ready. Serve at the table.