Refined fish and thin lavash – a fine basis for nourishing snack or a hot dish, not demanding special skills in cookery. Even being a cook beginner, you without effort will make tasty rolls from a light salted salmon or a trout with gentle cheese and greens or you will bake red fish in a lavashny envelope.
Rolls from a lavash with red fish
Ingredients:
- 200 g of a light salted salmon or trout; - 300 g of cream cheese (Almette, beech, Milkana, Philadelphia); - 100 g of fennel;
- 2 Armeniansheets lavash; For sauce: - on 3 tablespoons of mayonnaise and sour cream; - 3 segments of garlic. Wash up and dry fennel on a paper towel. Cut off thick stalks at branches and small chop greens. Cut a salted fish with very thin slices. Spread one layer of a lavash on a table, smear it with cream cheese and evenly strew with a dill crumb. Lay from above strips of a salmon or a trout. Cover all with the second sheet of the dry test.
Make sauce for what mix sour cream and mayonnaise in one ware. Exempt garlic from a peel, crush it in the press intended for this purpose and add to mix. Miss the mark with white weight the top layer of a lavash and curtail everything into roll. Wrap up it in food wrap, without leaving gleams that dough didn't dry up and didn't harden, and remove in the fridge at least for an hour for impregnation. Before giving on a table knife its sharp on accurate cross rolls.
Lavashny rolls with a salmon will be much more tasty if to get them from the fridge for half an hour before giving and to allow to be warmed to room temperature.
The baked red fish in a lavash
Ingredients: - 500 g of fillet or 2 salmon steak, identical on thickness (salmon, trout, humpback salmon, Siberian salmon, salmon); - 1 leaf of a thin lavash; - 2 tablespoons of lemon juice; - 2 pinches of a black sprinkling pepper; - 0.5 tsps of salt; - on 1/3 tsps of a dried marjoram and a basilica; - 1 napiform bulb; - 20 g of parsley; - 3 tablespoons of sour cream; - 2 tablespoons of a desi; - 1 tablespoons of vegetable oil; - 1 chicken yolk.
The taste of a ready-to-eat meal depends on what part of fish ink you took. If you love more fatly and is more juicy, take fillet from a paunch, is more fast and drier – from a tail.
Grate steaks or fillet divided into two parts, I will merge, a black pepper and spices and sprinkle lemon juice. Clean a bulb and chop half rings. Cut a lavash on two identical rectangles and humidify them with sour cream. Put in everyone a piece of red fish, cover with onions, the crushed branches of parsley and the grated butter. Warm an oven to 160oC. Grease edges of test flat cakes with a yolk and inwrap, forming two envelopes. Place them on the oiled baking tray or a form and put to be baked for 30-40 minutes. Serve the dish hot.