Lavash roll with salmon Three-layer

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   We take thin pita bread and place it on the table in front of us, pour it with mayonnaise (1 2 tablespoons is enough for one layer), use a tablespoon to evenly distribute the mayonnaise over the entire layer and generously sprinkle boiled eggs, pre-cut into small cubes, on top.

2. STEP 2

   

   We take a fish fillet (usually I use salmon or trout fillet), peel it from the skin and small bones, cut it into small neat cubes. Place a second layer on the first layer of pita bread with egg and press it down well with your hands, compact it. We also spread the second layer with mayonnaise, distribute it with a spoon over the entire layer and place the fillet of our fish on it.

3. STEP 3

   

   The last layer is cheese. I usually use hard yellow cheese. Very tasty. Three of it on a medium grater. Place the third layer of lavash on the fish and press it with your hands (lightly. No need to squeeze out the filling.), pour the last drops of mayonnaise over the layer, distribute it and sprinkle generously with grated cheese.

4. STEP 4

   

   We roll it all into a roll and wrap it tightly with cling film for baking or a regular transparent bag, so that our roll does not unfold. And we put it in the bag in the refrigerator for about 1.5 - 2 hours, so that it hardens.

5. STEP 5

   

   Then take it out of the refrigerator and cut it into thin slices onto a plate. You can serve it on the table. The dish is ready. Bon appetit!