Lavash Roll with Salmon and Cream Cheese
A cold lavash appetizer with a delicate cream cheese spread, cucumber, and lightly salted salmon. The roll is easy to slice into individual pieces for serving at a party.
- Time
- 15 min
- Serving
- 357 kcal
- Ingredients
- ≈ $3.56
- Protein
- 17 g
Ingredients
- 1 Thin lavash flatbreadpack 250 g ≈ $2.50 55 g
- 2 Cream cheesepack 140 g ≈ $1.80 40 g
- 3 Lightly salted salmonpack 200 g ≈ $9.00 45 g
- 4 Cucumbers≈ $3.67 per kg 70 g
- 5 Dillpack 50 g ≈ $1.80 5 g
- 6 Lemon≈ $4.70 per kg 8 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Lay the lavash on a board and spread it evenly with cream2 cheese.
Finely chop the dill5 and sprinkle it over the cheese, then add a few drops of lemon6 juice.
Cut the cucumber4 into thin1 strips and arrange the salmon slices over the lavash.
Roll it up tightly, wrap it in plastic wrap, and chill for 10 minutes.
Cut the roll into 2–3 cm slices and arrange them cut side up.
Tips
- Why it works
- Spread the cream cheese in a thin layer so the lavash doesn't tear when rolled. If it's too thick, the roll falls apart when cut.
- Substitutions
- Use lightly salted salmon of the same thickness. Instead of cucumber, use 50 g thin slices of bell pepper.
- Common mistakes
- If the salmon is too salty, the roll will be dry and tough. Taste a slice before assembling.
- Storing and reheating
- Keep for 2 days in the fridge, wrapped in film. Don't reheat, serve cold.
- Serve with
- Serve with dry white wine or a light radish and sour cream salad on a festive table.
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