Pita rolls with red fish and cheese

6 servings
30 min

How to make pita rolls with red fish and cheese? Prepare the products. Lavash choose the freshest and tastiest. You can take both purchased and salted fish yourself. It is very convenient to use the finished cut, like mine. Any red fish is suitable - salmon, chum salmon, trout, pink salmon. Take the cheese natural, without milk fat substitutes. I already have cheese with the addition of greens.

Take the greens you love or have available. The fish goes well with dill, and I took it. Wash and dry the greens well. Excess moisture will soak pita bread a lot. With a sharp knife, finely chop it, having previously torn off the rough stems.

Put the cheese in a deep bowl. Wash the lemon well with soda, as you will need not only juice, but also its skin. Cut off the quarter and squeeze the juice into a bowl of cheese. Be careful not to get any bones in it. Then rub a little lemon zest on the smallest grater, trying not to affect the white part - it is very mustard. Pour the chopped greens into the bowl, add the peppers to taste. Mix the mass well until smooth.

Spread the pita bread on the table and rinse it evenly with cheese mass. It is convenient to do this with a flat knife or shoulder blade.

Spread the fish pieces from one long edge to about the middle. If you have a whole piece of fish, then first thinly cut it with a sharp knife.

Twist the pita bread with a roll and then wrap it in cling film. I cut the roll into two, as it turned out to be too long. Remove the roll for at least 30 minutes in the refrigerator so that the pita bread is properly soaked and soft.

Then remove the roll from the fridge, release it from the film and cut it into mini-rolls about 2cm wide. For convenience, you can slice each roll with skewers. And for beauty - decorate with halves of cherry tomatoes and herbs. Serve the snack to the table. Enjoy your meal!