Lavash Rolls with Red Fish and Cheese

Cooking method

1. Step 1:

   

   How do you make lavash rolls with red fish and cheese? Gather the ingredients. Choose the freshest, tastiest lavash. You can use store-bought fish or salt it yourself. Pre-sliced fish is very convenient, like mine. Any red fish works — Atlantic salmon, chum salmon, trout, pink salmon. Use a natural cheese with no milk-fat substitutes. Mine already has herbs mixed in.

2. Step 2:

   

   Use whatever herbs you love or have on hand. Fish goes well with dill, which is what I used. Wash and dry the herbs well — excess moisture will make the lavash too soggy. Tear off the tough stems, then finely chop the herbs with a sharp knife.

3. Step 3:

   

   Put the cheese in a deep bowl. Wash the lemon well with baking soda, since you'll need both the juice and the peel. Cut off a quarter and squeeze the juice into the bowl of cheese, being careful not to let any seeds in. Then grate a little lemon zest on the finest grater, avoiding the white pith — it's very bitter. Add the chopped herbs to the bowl and season with pepper to taste. Mix everything together well until smooth.

4. Step 4:

   

   Spread the lavash out on the table and coat it evenly with the cheese mixture. A flat knife or spatula works well for this.

5. Step 5:

   

   Arrange the pieces of fish along one long edge, going about halfway across. If you have a whole piece of fish, slice it thin first with a sharp knife.

6. Step 6:

   

   Roll up the lavash, then wrap it in plastic wrap. I cut my roll in two since it came out too long. Refrigerate the roll for at least 30 minutes so the lavash soaks through properly and softens.

7. Step 7:

   

   Take the roll out of the fridge, unwrap it, and cut it into mini rolls about ¾ inch wide. For convenience, you can pin each roll with a skewer. And to make them pretty, garnish with cherry tomato halves and fresh herbs. Serve the appetizer. Enjoy!