Three-layer lavash roll with salmon

Step-by-step cooking

1. Step 1:

   

   Take a thin pita bread and put it on the table in front of you, pour mayonnaise (1-2 tablespoons is enough for one layer), spread mayonnaise evenly over the entire layer with a tablespoon and sprinkle boiled eggs cut into small cubes on top.

2. Step 2:

   

   We take fish fillets (usually I use salmon or trout fillets), peel off the skin and small bones, cut into small neat cubes. On the first layer of lavash with an egg, lay the second layer and press it down with your hands, seal it. The second layer is also smeared with mayonnaise, spread it with a spoon over the entire layer and spread our fish fillets on it.

3. Step 3:

   

   The last layer is cheese. I usually take hard yellow cheese. Very tasty. Three of them on a medium grater. The third layer of lavash is also laid on the fish and pressed with our hands (slightly. No need to squeeze out the filling. ), pour the layer with the last drops of mayonnaise, distribute it and sprinkle with abundantly grated cheese.

5. Step 4:

   

   We roll it all up into a roll and wrap it tightly with food wrap for baking or a regular transparent bag, so that our roll does not unfold. And we put it in a bag in the refrigerator for about 1.5 - 2 hours to freeze.

6. Step 5:

   

   Then we take it out of the refrigerator and cut it into thin slices on a plate. You can serve it on the table. The dish is ready. Bon appetit!