Lavash with Salmon and Cream Cheese

Cooking method

1. Step 1:

   

   How do you make lavash with salmon? Gather all the ingredients. Use lightly salted or smoked fish. You can replace the lavash with any thin flatbread - Mexican or Spanish tortillas will do. Any herbs work, to your taste: not just parsley, but also dill, green onion, and so on.

2. Step 2:

   

   Put the lavash or thin flatbread on a platter or a board. Spread it with a layer of cream cheese about 5-8 mm thick. The thicker the layer, the tastier. But don't overdo it - too much filling isn't good either; everything in moderation. The appetizer should turn out light, elegant, romantic, and stylish!

3. Step 3:

   

   Wash and dry the fresh herbs. Chop the parsley with a knife. Cut the salmon fillet into pieces of the size you want.

4. Step 4:

   

   Scatter the chopped herbs over the cheese on the lavash. You could of course mix them into the cheese, but then all the leaves would disappear into it and the appetizer wouldn't look as striking in cross-section. Lay the pieces of salmon over the chopped herbs. Roll the lavash up tightly so the filling doesn't fall out the sides, and put the roll in the fridge for an hour or two so all the components press together.

5. Step 5:

   

   Before serving, cut the cream cheese and salmon roll with a sharp knife slightly on the diagonal into small, bite-size pieces, and arrange them beautifully on a flat plate or platter, garnished with herbs. Enjoy!