Pita bread roll with cod liver

6 servings
30 min

Prepare products. Pre-boil the eggs hard-boiled and cool. Wash and dry the lettuce leaves.

Lubricate pita lava leaf with mayonnaise. It is better to leave the edges of the pita bread clean, so it will be more convenient to wrap the roll and it will be more neat.

Peel the eggs from the shell, grate on a coarse grater. Place the crushed eggs on pita bread and form a dense strip. Then put a couple of lettuce leaves next to the eggs, also in a stripe. Drain excess oil from the cod liver, and then mash the liver with a fork, put on pita bread next to the lettuce leaves. Grate the cheese on a large grater and put on the last strip. Thus, we got 4 strips from the filling.

Wrap the empty edges of the pita bread on the filling, and then roll the pita bread into a dense roll. Wrap the resulting roll in a film of food and put it in the refrigerator for 2 hours. Cut the finished pita roll with cod liver into portions and serve.