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Pita bread roll with saury

Lavash Roll with Canned Saury

A simple lavash appetizer with fresh herbs and saury. Here's a light lavash roll made with canned saury and kept as wholesome as possible—fresh spinach, dill, and parsley, plus a sour-cream-based sauce.

Anna

Recipe author

Composition / ingredients

Servings:

Canned saury (1 can)

245

Eggs (hard-boiled)

Hard cheese

100

Spinach

Fresh herbs (dill, parsley)

Sour cream

100

Prepared mustard

Thin lavash

200

Salt

0.25

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 12 g

Fats 24 % 8 g

Carbohydrates 39 % 13 g

181 kcal

GI: 8 / 0 / 92

Cooking method

Step 1:

How to make a lavash roll with saury? Gather the ingredients. Use saury canned in oil. For the fresh herbs, I use spinach, parsley, and dill, but any herbs you like will work. Hard-boil and cool the eggs ahead of time. Use a firm hard cheese. The sauce is sour cream (20% fat is best), mustard, salt, and pepper—you could swap it all for mayonnaise, but it wouldn't be as wholesome.
Step 2:

For the filling: peel the cooled hard-boiled eggs and grate them on the large holes of a grater; grate the cheese on the large holes as well; and mash the canned saury in a bowl with a fork. For the sauce, stir together the sour cream and mustard, season with salt and pepper to taste, and mix. Taste and adjust the seasoning if needed.
Step 3:

Wash the fresh herbs thoroughly and shake or pat them dry. I use a small bunch of spinach and a few sprigs each of parsley and dill. Finely chop the clean, dried herbs.
Step 4:

To build the roll, lay two sheets of lavash one on top of the other. Spread the sauce over the entire surface, then scatter the chopped fresh herbs evenly, stopping just short of the edges.
Step 5:

Add the filling, leaving a border at the far edge. You can lay it out in rows along the side you'll start rolling from—grated cheese, canned saury, and grated egg—or mix the filling first and then spread it over the lavash.
Step 6:

Gently roll up the lavash. Wrap it in plastic wrap and refrigerate for 30–50 minutes.
Step 7:

Slice the chilled roll with a sharp knife into 2–3 cm (about 1-inch) pieces. Serve it as an appetizer alongside other holiday dishes, or enjoy it as a wholesome everyday snack.

This roll really does come out light—not just easy to make, but light in its ingredients too. Fresh herbs keep it fresh and wholesome, and the sour cream sauce doesn't weigh it down. The one thing I'd recommend is rolling the lavash and filling up nice and tight, so the filling doesn't spill out when you slice it.
How to hard-boil eggs: to keep them from cracking, start them in cold water over low heat. Cook for 9 minutes once the water boils, then transfer to cold water to cool—the sudden temperature change makes them easier to peel.
How to choose good lavash: first check the date on the package and avoid anything past its prime. Fresh lavash should smell pleasant; look it over for any spots or signs of mold.