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Lavash Roll with Smoked Sprats

A delicious appetizer for a party table — give it a try! Lavash with sprats is a simple dish, but in cooking, sometimes the simplest things turn out brilliant — and this appetizer is exactly that. It's a tasty combination of ingredients, satisfying, and couldn't be easier to make. If for some reason you'd rather skip the mayonnaise, make the dressing with plain unsweetened yogurt, a teaspoon of mustard, and a clove of garlic — that's the lighter way to go.

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Lavash with sprats
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 21 % 9 g
Fats 40 % 17 g
Carbohydrates 38 % 16 g
237 kcal
GI: 19 / 63 / 19
  • This appetizer is perfect for a picnic — quick and easy to make, with everyday ingredients. Lavash rolls also hold their own on a party table. 1. Wash the carrot and boil it until fully tender. Cool, peel, and grate it on a coarse grater. Peel the onion and cut it into small cubes. 2. Hard-boil the eggs in salted water — the salt won't affect the taste, but it makes the eggs much easier to peel. Cool the eggs in a bowl of cold water, peel them, and grate them on a coarse grater. 3. Open the can of sprats and drain off the oil; if you don't, the filling will be too wet and greasy. Mash the broken fish with a fork, and leave the whole ones as they are. 4. Peel the garlic, put it through a press, and put it in a small bowl. Add the mayonnaise and mix — the dressing is ready. 5. Put the rice in a bowl, cover it with cold water, stir, and drain; rinse it this way twice. Then put the rice in a small saucepan, add fresh cold water in a 1:1.5 ratio (about 100 ml for 70 g of rice), and cook until done. 6. Lay one sheet of lavash on the work surface and spread it with half the dressing. Along one edge, lay a strip of chopped onion, then the whole or mashed sprats, followed by layers of rice, egg, and boiled carrot. Cover it all with a second sheet of lavash, press gently with your hands, and spread on the rest of the dressing. 7. Very carefully roll the lavash up into a log — don't press too hard, or the filling will squeeze out. Wrap the finished roll in plastic wrap and refrigerate for half an hour, or longer if you have time. 8. After that, unwrap the roll and serve. It's best to slice it on the diagonal, which makes the appetizer look even prettier and more tempting. Enjoy, and share it with family and friends!

Caloric content of the products possible in the composition of the dish

  • Raw wild rice - 353  kcal/100g
  • Raw brown rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • Raw enriched white rice - 363  kcal/100g
  • Boiled enriched white rice - 109  kcal/100g
  • Raw long-grain parboiled white rice - 369  kcal/100g
  • Boiled long-grain parboiled white rice - 106  kcal/100g
  • Dry instant rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salad mayonnaise, 50% fat - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provençal mayonnaise - 624  kcal/100g
  • Provençal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Sprats - 363  kcal/100g
  • Armenian lavash - 236  kcal/100g
  • Lavash - 277  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Chicken egg - 80  kcal/100g

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