Lavash Roll with Salmon and Cheese

Cooking method

1. Step 1:

   

   Gather the listed ingredients. Use lavash from a trusted brand with sturdy sheets. Mine comes in a package of three sheets weighing 300 grams total; I use two. The salmon is lightly salted - you can use any kind; mine is salmon. The cheese is processed cheese; swapping it for another soft cheese will change both the taste and the dish. Fresh dill is optional - it'll be very tasty without herbs too.

2. Step 2:

   

   Take the lavash out of the package and lay two sheets on top of each other. If the lavash is very thick to begin with, one sheet may be enough. But if the sheets are thin, it's better to use two so the filling doesn't soak through. Spread the processed cheese generously over the whole surface of the lavash.

3. Step 3:

   

   Take the fish out of its package and remove any small bones with tweezers. With a sharp knife, cut the flesh away from the skin and cut it into small pieces. Spread the pieces of salmon evenly over the lavash, a little apart from each other.

4. Step 4:

   

   Wash the fresh dill, dry it, and chop it finely. Sprinkle the chopped dill evenly over the fish. I'm going to make two kinds - with dill and without - so I sprinkle the herbs over only half of the lavash with fish.

5. Step 5:

   

   Carefully tuck in the edge and roll the whole filled lavash into a tight roll. Wrap the roll in plastic wrap and put it in the fridge for an hour; if you're short on time, you can put it in the freezer for 20 minutes.

6. Step 6:

   

   Once the roll is chilled, take it out of the fridge and cut it with a sharp knife into serving pieces about 3/4 to 1 inch thick. Arrange the salmon roll on a nice platter and it's ready to serve.