Armenian lavash rolls are a great alternative to the usual sandwiches, especially since the filling can be very diverse. One of the most successful is deservedly considered a fish, and if you have not yet decided which kind of fish to choose, pay attention to pink salmon. In addition to its high palatability, it stands out for its good nutritional value, so any of the options for preparing the roll using this ingredient will be an appropriate complement to the table.
Selection and preparation of ingredients
Any fish under improper storage conditions quickly deteriorates, so its choice should always be given special attention. When buying canned goods, be sure to check the terms of their production, and if possible, evaluate the appearance and smell of the canned product.
Did you know? When hatching from eggs, all pink salmon fry are female, but as soon as they begin to swim actively, in half of the individuals it changes to male.
Of course, the other ingredients of the roll should also be fresh and of the highest quality: pita bread thin and soft, eggs properly cooked and easily lagging behind, vegetables clean and peeled. The preparation features of each component of the dish depend on the requirements of the recipe.
Lavash roll with canned pink salmon recipes
Theoretically, you can use any products of your choice for lavash filling at your discretion, however, if you want to get a ready-made and taste-tested dish, you should find the right recipe based on existing reviews about it. For example, the options for making pita bread with pink salmon, eggs and cheese, as well as fish roll with cucumber, have proven themselves well.
With cheese and egg
10-1225 minutes
canned pink salmon
2 cans
Nutritional value per 100 g:
Wash, dry and finely chop the onion feathers.
Open a jar of fish, drain the liquid and mash the meat until smooth.
Boil, peel and finely chop the eggs (by consistency they should resemble crushed pink salmon).
Spread a sheet of pita bread, grease it with mayonnaise, lay a layer of pink salmon on top, followed by a layer of grated cream cheese and chopped eggs.
Sprinkle everything with chopped green onions and roll pita bread.
Put the rolled sheet in the refrigerator for an hour, and then cut into portioned pieces (about 3 cm wide) and put on a dish.
Wash, dry and finely chop the onion feathers.
Open a jar of fish, drain the liquid and mash the meat until smooth.
Boil, peel and finely chop the eggs (by consistency they should resemble crushed pink salmon).
Spread a sheet of pita bread, grease it with mayonnaise, lay a layer of pink salmon on top, followed by a layer of grated cream cheese and chopped eggs.
Sprinkle everything with chopped green onions and roll pita bread.
Put the rolled sheet in the refrigerator for an hour, and then cut into portioned pieces (about 3 cm wide) and put on a dish.Video recipe
Important! Do not cut the roll with very thin plates, otherwise it will be inconvenient to take it: all the filling will fall out.
With cucumber
3-425 minutes
canned pink salmon
1 can
salad (better iceberg)
7 sheets
greens (dill, onion)
taste
Nutritional value per 100 g:
Put the canned food in a deep bowl and thoroughly mash with a fork until smooth.
Boil, peel and grate the eggs.
Add eggs, herbs and mayonnaise to pink salmon, salt, pepper and mix all the ingredients.
Wash the cucumber, dry it, and then use a slicer (or regular knife) to cut it into thin plates.
Wash and dry the lettuce leaves, put them on a pita rolled on the table, but only on one side (in length).
On top of the salad, lay the chopped cucumber on one side, and fish filling on the other, leveling it with a fork.
Twist the pita bread along the length, send it to the refrigerator for 30 minutes, then cut it into portions and place it on a dish for serving.
Put the canned food in a deep bowl and thoroughly mash with a fork until smooth.
Boil, peel and grate the eggs.
Add eggs, herbs and mayonnaise to pink salmon, salt, pepper and mix all the ingredients.
Wash the cucumber, dry it, and then use a slicer (or regular knife) to cut it into thin plates.
Wash and dry the lettuce leaves, put them on a pita rolled on the table, but only on one side (in length).
On top of the salad, lay the chopped cucumber on one side, and fish filling on the other, leveling it with a fork.
Twist the pita bread along the length, send it to the refrigerator for 30 minutes, then cut it into portions and place it on a dish for serving.Video recipe
Did you know? Pink salmon is one of the most popular fish of the Salmon family. Its catch accounts for 80% of the total catch of red fish, but more often products from private farms, and not from open reservoirs, fall on store shelves.
Any of the described recipes will be an excellent solution for a quick snack for a casual or festive table, and it can be called a budget one. If desired, experiment with the filling, because pink salmon goes well with other vegetables, which means that every housewife will surely find the best option for such a simple dish, step by step adhering to the general scheme for its creation.
