Lavash Roll with Crab Sticks and Caviar
A cold lavash roll stuffed with cream cheese, crab sticks, hard-boiled egg, dill, and red caviar. Serves as a soft, portioned appetizer.
- Time
- 20 min
- Serving
- 431 kcal
- Ingredients
- ≈ $3.23
- Protein
- 21 g
Ingredients
- 1 Thin lavash flatbreadpack 250 g ≈ $2.50 60 g
- 2 Cream cheesepack 140 g ≈ $1.80 45 g
- 3 Crab stickspack 200 g ≈ $2.80 60 g
- 4 Eggspack 10 pcs ≈ $1.93 1 pcs
- 5 Red caviarpack 140 g ≈ $16.00 8 g
- 6 Dillpack 50 g ≈ $1.80 3 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Boil an egg for 10 minutes, cool, peel, and grate it.
Chop crab3 sticks into small cubes and finely mince the dill6.
Unroll the lavash and spread cream2 cheese evenly over it.
Sprinkle with grated egg, crab3 sticks, and dill6, then add red5 caviar closer to one edge.
Roll tightly into a log, wrap in plastic wrap, and chill for 10 minutes.
Slice the roll into 2–3 cm thick pieces before serving.
Tips
- Why it works
- Spread the cream cheese in a thin layer so the lavash doesn't tear when rolling. If you spread it thick, the roll will fall apart when sliced.
- Substitutions
- Replace the crab sticks with canned stewed peas (60 g) for a more neutral taste. Use fresh red fish (8 g of fillet), finely chopped, instead of the caviar.
- Common mistakes
- If the roll cracked while chilling, the lavash was too dry. Make sure it feels slightly damp before filling.
- Storing and reheating
- Keep in the fridge for 2 days, wrapped in cling film. Don't reheat: serve cold. Don't freeze.
- Serve with
- Serve with dry white wine or a light cucumber and sour cream salad at the festive table.
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