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Lavash, Cheese, and Salmon Roll

This appetizer turns out not just delicious but beautiful too. You can use any fish, but in my opinion it's especially tasty with pink salmon.

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Lavash cheese and red fish roll
Lavash cheese and red fish roll
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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 40 % 17 g
Fats 57 % 24 g
Carbohydrates 2 % 1 g
207 kcal
GI: 100 / 0 / 0
    1. The filling. Wash and dry the lettuce leaves and dill. Finely chop the dill. Mix the cream cheese with the dill, lemon juice, and zest. Cut the fish into thin slices. 2. Spread each sheet of lavash with the herbed cream cheese. Lay lettuce leaves on top in a single layer, then arrange slices of salmon over the entire surface of the lavash. Sprinkle with pepper. 3. Roll each sheet of lavash into a tight roll and refrigerate for 15 minutes to set. 4. Arrange lettuce leaves on a plate. 5. Cut the rolls into pieces on a diagonal and place them on the lettuce. Notes: You can stack the lavash sheets on top of each other and roll them into one big roll — in that case let it set in the refrigerator for at least an hour. You can also use one long wheat tortilla instead of the lavash.

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

  • Ground black pepper - 255  kcal/100g
  • Dill greens - 38  kcal/100g
  • Trout - 97  kcal/100g
  • Smoked trout - 132  kcal/100g
  • Boiled trout - 89  kcal/100g
  • Lightly salted trout - 186  kcal/100g
  • Armenian lavash - 236  kcal/100g
  • Lavash - 277  kcal/100g
  • Leaf salad - 14  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Cream cheese with 50% fat content - 349  kcal/100g
  • Lemon zest - 47  kcal/100g

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