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Fast and tasty
Pita bread roll with cod liver

Lavash Roll with Cod Liver

This roll comes out wonderfully tender and tasty! It's a dish you can confidently serve at a holiday table. A lavash roll like this turns out bright and appetizing, and it's a great change of pace from the cod liver salad everyone's grown tired of.

Lucy

Recipe author

Composition / ingredients

Servings:

Cod liver

250

Eggs

Thin lavash

Mayonnaise

Hard cheese

Lettuce

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 8 g

Fats 81 % 42 g

Carbohydrates 4 % 2 g

406 kcal

GI: 50 / 0 / 50

Cooking method

Cooking time: 30 min

Step 1:

Gather your ingredients. Hard-boil the eggs ahead of time and let them cool. Wash and dry the lettuce leaves.
Step 2:

Spread the sheet of lavash with mayonnaise. It's best to leave the edges bare — that makes the roll easier to wrap and gives it a neater finish.
Step 3:

Peel the eggs and grate them on a coarse grater. Spread the grated eggs over the lavash, forming a firm strip. Next to the eggs, lay down a strip of a couple of lettuce leaves. Drain the excess oil from the cod liver, mash it with a fork, and spread it next to the lettuce. Grate the cheese on a coarse grater and lay it down as the last strip — you'll have four strips of filling in all.
Step 4:

Fold the bare edges of the lavash over the filling, then roll it up into a tight roll. Wrap the roll in plastic wrap and refrigerate it for 2 hours. Cut the finished lavash-and-cod-liver roll into serving slices and serve.