Red fish cheese pita roll

4 servings
1 hour 15 min

How to make a pita roll with red fish and cheese? Prepare the specified products. It is better to take pita bread from a proven manufacturer with dense sheets. I have pita bread in a pack of three sheets, with a total weight of 300 grams, I take two sheets. You can take any fish, I have a slightly salted semga. I use processed cheese, if replaced, then the taste will be different, and the dish too. Dill greens can be taken at will, without it everything will also be very tasty.

Remove the pita bread from the package and spread the two sheets on top of each other. If pita bread is initially very dense, then one leaf may be enough. But if the pita leaves are thin, then so that the filling does not leak out, it is better to take two sheets. Brush lavash generously with melted cheese throughout the area.

Remove the fish from the package, remove small bones with tweezers. Cut the flesh of the fish off the skin with a sharp knife and cut into small pieces. Spread the pieces of red fish evenly at a short distance from each other on the pita.

Wash the fresh dill greens in running water, dry with paper towels and finely cut. Sprinkle the evenly chopped greens over the fish. I will do two kinds - with and without dill, so I sprinkle only half the pita with fish.

Carefully, bending the edge, roll all pita bread filled into a dense roll. Wrap the roll with fish and melted cream cheese in a film of food and put it in the refrigerator for an hour, if there is not enough time, then you can put it in the freezer for 20 minutes.

After cooling the roll, remove it from the refrigerator, and cut it into 1. 5-2 centimeters thick portions with a sharp knife. Place the red fish roll on a beautiful dish and you can serve it to the table. Enjoy your meal!