Lavash with red fish and curd cheese, cucumber, lettuce, tomatoes, avocado, dill. Recipe with photos step by step

Publication in the group: Oriental cuisine

The calorie content of a snack made from pita bread with red fish and curd cheese is approximately 197.4 kcal per 100 g. This indicator is relevant if the treat is prepared according to the classic recipe and from only 3 main components. Each additional ingredient will increase the calorie content of the dish. To make the snack lighter, you can add a thin layer of curd cheese in it, and also increase the amount of vegetables in the filling. For example, lay the base with lettuce leaves, Chinese cabbage, add fresh cucumbers, and a lot of greens.

Snack profiteroles with salmon

Ingredients:

For the test:

Wheat flour - 100 g
Water – 100 ml
Butter - 50 g
Eggs - 2-3 pcs.
Salt - a pinch

For filling:

Cream cheese - 300 g
Salmon bellies - 300 g
Parsley - 1 sprig (for decoration)
Smoked salmon - 50 g (for decoration)
Red caviar - 1 tsp.
Sour cream 20% - 3 tbsp. l.

Cooking method:

Profiteroles are a simple, original, tasty and quick-to-prepare snack. The filling can be changed to suit your taste. It could be meat or mushrooms.
A dough recipe that has been proven over the years. The inside of these profiteroles is completely empty. The most important thing is to correctly guess the consistency of the dough. It should be thicker than on pancakes.
You need to beat in the eggs one at a time, and until the previous one is completely combined with the dough, don’t beat in the new one! We used 2 large eggs and the yolk from the third.
To prepare the dough we will need the products indicated in the list.
Pour water into a ladle, add butter and a pinch of salt. Bring to a boil.
Without removing from the stove, turn the heat to low, add all the flour at once and mix very quickly with a wooden or silicone spatula.
The mass becomes homogeneous and smooth.
The dough is ready when a film remains on the bottom. The dough needs to be cooled until slightly warm. Okay, put it on the balcony.
Then transfer the mixture into a blender, add one egg and beat until it is completely combined with the dough. Then add the remaining eggs one by one. The consistency is thicker than pancakes. If the dough turns out liquid, it will be impossible to correct it; you cannot add flour.
Our dough is ready. We transfer it into a pastry bag with a round or star tip or into a syringe and place small products on a baking sheet covered with baking paper. You can do this with a spoon.
Place in an oven preheated to 200 degrees. Bake for 15 minutes. Do not open the oven - the dough may settle. During this time, the products should brown slightly and grow well. Then reduce the temperature to 160 degrees and leave in the oven for another 15 minutes. We turn off the gas, open the door slightly and do not remove it for another 5 minutes.
Let's start preparing the filling. For it we will need the products indicated in the list.
Place the fish products in a blender and puree them. Add cheese, sour cream and beat until smooth. The filling is ready. Cut off the tops of the profiteroles. We fill them with filling through a syringe. Insert a piece of salmon.
Add a few eggs and a parsley leaf. Snack profiteroles with salmon are ready.

What is best to cook for different types of fish?

As a rule, the choice of a particular side dish depends on the type of fish, as well as the method of its preparation. Therefore, you need to know which types of fish go with which products.

To the cod

It is believed that dishes prepared from cod go well with cucumber salad with the addition of ginger. The salad is quite simple to prepare, but the taste of ginger will add a unique flavor to the main flavor of the dish.

To prepare a salad, you need to have the following products:

About 1 kg of fresh cucumbers.
About 50 ml of olive oil.
Up to 200 g of red Yalta onion.
Within 60 g of sesame seeds.
About 15 g chopped ginger.
A couple of cloves of garlic.
Cilantro - about 4 sprigs.
Rice vinegar - within 45 ml.

You will also need about 25 g of sugar and salt for taste.

The salad is prepared in the following order:

Vegetable oil is mixed with vinegar, sugar and salt.
The onion is peeled, washed and cut into half rings. After this, it is poured with the prepared mixture and left to marinate for half an hour.
Cucumbers are washed and cut into thin slices.
Garlic is also peeled, crushed and mixed with ginger and salt.
Combine cucumbers and onions and sprinkle a mixture of garlic and ginger on top.
The prepared dish is transferred to a deep plate and sprinkled with sesame seeds on top.

As a rule, the salad is served as a separate dish, garnished with chopped herbs and small slices of lemon.

Garnish for salmon (trout)

As mentioned above, potatoes can be considered a universal product that complements fish dishes. It is believed that it goes best with salmon, including trout. In this case, baked potatoes are the most preferable.

To prepare a side dish for trout, you will need:

Almost 700 g of potatoes.
No more than 3 cloves of garlic.
Within 100 ml of low-fat sour cream.
Greens in the form of parsley and dill (a little).
About 20 ml of vegetable oil.
Up to 100 grams of hard cheese (any variety).

You will also need salt and pepper for taste.

The side dish is prepared in the following order:

The potatoes are peeled, washed and cut into slices.
The garlic is also peeled and crushed (to a paste).
The greens are washed and finely chopped.
Take a deep plate and pour sour cream into it, adding garlic and herbs, after which everything is mixed.
Take a baking sheet and grease it with oil, after which potatoes cut into slices are laid out on it in layers. Each layer is smeared with the prepared sauce.
The cheese is grated and sprinkled on top of the dish.

Before cooking, turn on the oven and preheat it to 160 degrees. The dish is placed in the oven for about 35 minutes, until an appetizing golden crust appears.

As an option! Salmon and trout in particular can be served with vegetables, either baked in the oven or steamed. In any case, you should give preference to either cauliflower or broccoli.

Side dishes for pollock

Pollock is considered a low-fat fish, so you can prepare dietary dishes from it, and it is better to take carrots and onions as a side dish. The dish is prepared with the following products:

Pollock meat, about 600 grams.
Up to 400 grams of carrots.
Up to 300 grams of onions.
No more than 20 ml of sunflower oil.

For taste you should add a little salt and ground black pepper. The cooking technology is as follows:

Pollock meat is cut into small pieces.
The carrots are peeled, washed and chopped on a coarse grater.
The onion is also peeled, washed and cut into half rings.
All ingredients are mixed, peppered and salted, and mixed.
Take a baking sheet and grease it with oil, after which the prepared ingredients are placed on the baking sheet and a little boiled water is added.

The oven is heated to 160 degrees and a baking sheet with prepared products is placed in it for 40 minutes.

This dish does not contain many calories, so it can be used on a diet.

Pollock fish is also fried in oil and served with mashed potatoes, seasoned with herbs, but it should be remembered that such a dish is not suitable for those who are watching their kilograms or for those who have problems with the gastrointestinal tract.

What to serve pink salmon with

If you bake potatoes with mushrooms, this will be the most suitable side dish for pink salmon, although it is quite simple to prepare.

Preparing the side dish will require the following products:

Up to 2 kilograms of potatoes.
Within 350 grams of onions.
The same amount of honey mushrooms (other mushrooms are also possible).
Up to 50 ml of vegetable oil.
A few cloves of garlic (about 7).
Fresh dill, at least 150 grams.

The dish will be more tasty if you season it with salt and ground black pepper.

The dish is prepared in the following sequence:

All vegetables are peeled and washed, and the dill is also washed and chopped.
The potatoes are chopped into cubes, and the onion is cut into half rings.
Mushrooms are also washed and chopped.
Take a baking sheet and place foil on its bottom, after which it is greased with oil. Potatoes with onions, as well as mushrooms and garlic are laid out on foil. All this is sprinkled with dill, salt and pepper.
The oven is heated to 190 degrees and the prepared dish is placed in it for 50 minutes.

Appetizer with red fish

To beautifully serve such an unusual appetizer, you can cut cucumber or zucchini into thin slices and place them on a dish, and place our red fish Chupa Chups on top of these vegetables. This is how I serve the appetizer, but you can come up with your own even more interesting serving and decoration options.

Ingredients:

Red fish – 220 grams (lightly salted or smoked)
Soft cream cheese – 270 grams
Red onion - 1 tbsp. spoon (finely chopped)
Capers - 1 tbsp. spoon (finely chopped)
Dill – 1 bunch
Dijon mustard - 2 teaspoons
Lemon zest - 0.5 teaspoons
Sticks - 16 pieces (plastic (like Chupa Chups or wooden)

Cooking method:

In a bowl, mix cream cheese with very finely chopped onion, dill and capers. Add lemon zest and mustard there. Mix well.
Form the cheese mixture into Chupa Chups-sized balls and place them on a kitchen board lined with parchment paper.
Insert a stick into the center of each ball and place in the freezer for 15 minutes.
The red fish must be cut into very thin layers. It is better to immediately buy packaged fish, cut into slices.
Remove the cheese balls from the freezer and wrap each one with a piece of red fish. Garnish the appetizer with Dijon mustard seeds, sprigs of dill and serve.

Fish in batter: what to serve with?

There are many recipes for preparing batter, so fish cooked in batter can be considered an independent dish. The dish itself turns out tasty and nutritious, so a side dish may be unnecessary. But light snacks and vegetable salads never hurt. In addition, you can prepare a quite tasty sauce for the dish, based on garlic, tomatoes and cream.

But this does not mean at all that it is unacceptable to prepare various side dishes for such a dish, especially since the batter can be thin and intended to preserve the texture and tenderness of the meat. In this regard, you can prepare both mashed potatoes and vegetable puree for battered fish, garnishing them with lemon slices.

Salmon carpaccio with arugula

Ingredients:

Lightly salted salmon (piece) 150 g
Arugula small bunch
Lemon 1 pc.
Olive oil 3 tbsp. l.
Balsamic vinegar 2 tsp.
Radishes 1-2 pcs.
Parmesan 20 g
Salt, pepper to taste

Cooking method:

Cut the salmon fillet into thin, almost transparent slices. Place the fish on a plate in one layer.
In a small container, mix olive oil, vinegar and juice of half a lemon. Add salt and pepper. Mix. Drizzle the dressing over the salmon slices.
Place arugula, thinly sliced radishes, lemon wedges and chopped Parmesan on the fish. Drizzle with remaining dressing.

Appetizer with trout and cream cheese

If simple tartlets seem too banal to you, then simply replace them with fluffy profiteroles with trout and cream cheese. But this dish will require additional time from you, so we advise you to prepare the profiteroles the day before, and before the holiday just fill them with filling and add trout.

Ingredients:

Lightly salted trout 300 g
Cream cheese 300 g
Garlic 1 clove
Salt, pepper to taste

For the test:

Milk 125 ml
Water 125 ml
Butter 100 g
Flour 150 g
Chicken egg 3 pcs.

Cooking method:

Prepare the dough. To do this, pour milk and water into a saucepan, add butter and a pinch of salt.
Bring the liquid to a boil, and then, stirring vigorously with a wooden spoon, add all the pre-sifted flour, continuing to stir until a thick dough begins to form at the bottom of the pan.
Cook the dough for 1-2 minutes until it comes away easily from the sides and bottom of the pan. Transfer the dough to a clean bowl and let cool.
Add eggs to the dough one at a time, mixing thoroughly after adding the next egg. Press the finished dough onto a baking sheet lined with parchment and bake in an oven preheated to 190C for 30-35 minutes, with the oven door slightly opened.
Remove the finished profiteroles from the oven and let them cool. Then cut off the top and remove the wet crumb from the profiteroles.
Prepare the filling. To do this, mix cream cheese with peeled and squeezed garlic. Add salt, pepper and stir.
Fill the profiteroles with filling and place trout cut into small slices on top. If desired, decorate with greenery.

Terrine with salmon

This dish must be prepared in advance so that the filling has time to thicken. It is recommended to place the terrine on the table immediately before the start of the feast, and until then keep it in the refrigerator.

Ingredients:

Lightly salted salmon 300 g
Cottage cheese 200 g
Cucumber 1-2 pcs.
Sour cream 200 g
Vermouth 3 tbsp. l.
Dill several sprigs
Lemon 1 pc.
Gelatin 1/2 tsp.
Salt, pepper to taste

Cooking method:

Soak gelatin in vermouth and lemon juice. If necessary, add a little water. Leave the gelatin to swell and then heat in a water bath until completely dissolved.
Mash the cottage cheese with a fork and combine with sour cream. Add diced cucumber, chopped dill and swollen gelatin. Add salt, pepper and mix.
Line a rectangular tin with cling film, leaving an edge so you can cover the terrine later. Place the salmon slices overlapping on the film, leaving about 1/3 for the filling.
Cut the remaining fish into small cubes and add to the curd filling. Mix and place in the mold, pressing lightly.
Cover the dish with cling film and refrigerate for several hours (preferably overnight).
Before serving, carefully remove the terrine from the mold and place on a plate. Decorate as desired.

Sandwiches with salmon, red caviar and cream cheese

We will prepare small sandwiches with red caviar so that there will be enough snack for all the guests at the table. The recipe uses black bread, but you can also make the treat using white bread. This is a matter of taste, and as you know, everyone has different tastes.

Ingredients:

2 slices of black bread
50 g - cream cheese
120 g – lightly salted salmon
2 tbsp. l. - red caviar
1 PC. - lemon
dill greens - optional

Recipe:

Remove the skin from the salmon and cut into thin strips. Let's cut each one in half again.
Wash the lemon thoroughly, dry it and cut it into thin pieces. Cut each into quarters.
We also cut the bread into 4 pieces to make 4 small squares. Grease each square with cream cheese.
First, if you wish, you can add chopped fresh dill to the cheese mass.
Place slices of salmon on each square piece of black bread so that they cover the cream cheese.
Repeat another layer - spread the red fish pieces with cream cheese and add another slice of salmon. Lubricate the fish with cheese mixture and add a quarter of a lemon.
Red caviar completes this wonderful pyramid.

Additionally, you can decorate the appetizer with sprigs of dill and then beautifully arrange the sandwiches on a serving platter.

Appetizer terrine with red fish

Ingredients:

400 g white fish fillet (halibut, cod, tilapia, etc.)
400 g red fish fillet (salmon, trout, salmon, etc.)
10-14 green asparagus spears
6 tbsp 20% cream
2 eggs
dill
salt pepper

Cooking method:

Boil the asparagus for 5 minutes in boiling salted water, place on ice or in very cold water.
In a blender, beat the red fish fillet with salt, pepper, one egg and 3 tablespoons of cream.
Do the same with white fish.
The minced meat should be homogeneous and well chopped.
If you use a meat grinder, it is better to additionally rub the minced meat through a sieve.
Add finely chopped dill to the white minced meat.
Line the bottom of a terrine or bread/cake tin (24x11cm) with parchment and grease the sides with butter.
Lay out the minced white fish tightly, then the asparagus in one layer and finally the minced red fish. Cover the terrine with parchment.
Place the pan in a steamer and cook for about 15-20 minutes.
Or place the terrine in a larger form with high sides and hot water and cook in the oven.
The readiness of the terrine is determined by its elasticity. Cool, pack in foil and put in the refrigerator.
Before serving, cut the terrine into “bread” and decorate to your liking.

With dill

Lavash with red fish and curd cheese is often complemented with herbs. Especially if you are preparing for a holiday and need to look as bright and appetizing as possible. So, fresh dill goes well with the filling discussed. It improves both the appearance and taste of the treat.

Composition of ingredients

For the dish you need to take:

thin pita bread – 1 pc.;
red fish (lightly salted) – 180-200 g;
curd cheese (without additives) – 200-230 g;
fresh cucumbers (medium size) – 2 pcs.;
dill.

The amount of greens should be adjusted to your taste.

Step-by-step cooking process

The cooking process includes several stages:

The first step is to carefully check the red fish fillets for bones and, if necessary, carefully select them. Next, the product can be cut into thin wide slices.
To make the filling more tender in the end, you should at least partially remove the thick green skin from the cucumbers. It is best to take young, small vegetables that have virtually no seeds.
The rest of the cucumbers must be cut into thin long cubes or slices.
Wide pita bread needs to be spread on the table, after which it should be thickly coated with curd cheese. The latter should be evenly distributed over the entire surface.
On top of the cheese layer you need to place pieces of fish and cucumbers in random order.
The last thing to sprinkle on the filling is chopped dill. The more of it there is, the more pronounced the taste of the treat will be.

All that remains is to cover the snack with cling film, in the process tightly rolling it up in the form of a roll, and put it in a cool place for a couple of hours. During this time, the base will become more elastic, and the treat will be easy to cut into neat portioned pieces.

How to serve a dish

When serving on a wide, large platter, you can lay out lettuce leaves and distribute pieces of roll on top of them. You can decorate the treat with the remaining fresh dill sprigs.

Salmon and shrimp terrine

Festive elegant appetizer roll-soufflé of fish and shrimp, with a layer of spinach. It looks very elegant on the table and is not difficult to cook.

Ingredients:

300 g smoked salmon or trout, sliced
200 g spinach
15 g butter
freshly ground black pepper
200 g salmon or salmon fillet
200 g cooked shrimp
zest of 1 lemon
3 tbsp. lemon juice
3 pinches cayenne pepper
1 tsp fresh thyme
salt to taste
4 tsp powdered gelatin or 4-5 gelatin tablets
250 ml cream (min. 30% fat)

Cooking method:

Line a rectangular terrine pan with cling film. Line the bottom and sides with slices of smoked salmon, without gaps.
Pour boiling water over the spinach and let stand for 3-5 minutes until it wilts. Drain the water and squeeze the spinach. If the spinach is frozen, defrost and squeeze. Finely chop the squeezed spinach along with a piece of butter. Spice up.
Prepare fish fillet (bake or boil). Mash into small pieces with a fork, add finely chopped shrimp, lemon juice, zest, cayenne pepper, thyme and salt.
In a separate bowl, whip the cream to soft peaks and gently fold into the fish mixture.
Pour cold water over the gelatin and let it swell. Then melt over low heat (see package directions). Pour into the fish and cream mixture and stir gently.
Place half of the fish mixture into the pan. Then spread the spinach evenly. Add the second half of the mixture to the spinach. Distribute.
Tuck the protruding ends of the smoked fish onto the top of the soufflé. Cover the top with the remaining smoked fish.
Cover with film and refrigerate for at least 8 hours (maximum 2 days).
Remove from the refrigerator, loosen slightly from the sides using a knife, invert onto a serving plate, and carefully remove the pan and film. Cut into slices. You can garnish with salad greens and lemon slices.

Lavash roll with red fish

Ingredients:

0.3 kg lightly salted red fish;
Lavash sheets;
200 g – processed cheese;
A bunch of greenery.

Cooking method:

Unroll the lavash sheets and spread them with melted cheese;
Chop the greens;
Remove the skin and bones from the fish. Thinly slice into slices;
Place layers of fish on pita bread;
Sprinkle with herbs and roll into a tight roll.
Wrap it in food film or a plastic bag and refrigerate for 2-3 hours.

With red caviar

Lavash with red fish and curd cheese can be made the main decoration of the table if you complement it with delicacies. For example, use red caviar. It is added to the filling of the treat and used to decorate it.

Composition of ingredients

For the dish you need to take:

rectangular pita bread – 1 sheet;
soft curd cheese – 120 g;
lightly salted red fish fillet – 220-240 g;
red caviar – 200 g;
greens - 1 small bunch.

Greens are an optional ingredient in this appetizer. You can completely abandon it. But the tastiest thing is to add an assortment of different types to the treat - dill, parsley, cilantro, green onions. The main thing is not to overdo it with the amount of such an ingredient, so as not to interrupt the taste of lightly salted fish.

Step-by-step cooking process

The cooking process includes several stages:

Curd cheese must be removed from the refrigerator in advance. This is necessary so that it softens as much as possible and is easily distributed over the base with a regular knife or spoon. Next, the cheese must be mixed with chopped herbs, if used. This should be done as carefully as possible so that the fish is evenly distributed throughout the dairy product.
Red fish must be peeled and cut into miniature cubes. During the process, be sure to remove even the smallest bones from it.
At the next stage, you need to mix the cheese mass with herbs, as well as cubes of red fish. You will need to add caviar to the same mixture. But this should be done as carefully as possible so that the eggs do not burst. Some of the seafood should also be left to decorate the finished appetizer.
A sheet of pita bread should be spread on the table, after which it should be covered with the delicious cheese and fish mixture from the previous step.

All that remains is to carefully roll up the treat into a tight, tight roll and place it in a cool place for at least half an hour. To prevent the snack from drying out during the process, it needs to be covered with cling film.

How to serve a dish

The finished dish should be carefully removed from the film, and then cut into portions. They must be laid out on a large dish, after which they must be decorated with the remaining caviar. In order to save money, it is permissible to use capelin caviar. In this case, it is mixed with curd cheese and spread on the base, and pieces of fish are laid out on top.

Lavash roll with salmon

A very impressive roll with a delicate combination of ingredients will surprise anyone, even the pickiest guest.

Ingredients:

1000 g salmon;
Lavash sheets;
0.2 kg of hard cheese;
Greenery;
1.5 tbsp. l. lemon juice;
150 ml olive oil;
30 grams of mustard;
15 grams of honey;
Dry herbs (cumin, basil, etc.).

Cooking method:

Separate the fish fillet from the bones and skin and cut it into medium slices;
Season the fish fillet with salt and pepper. Season with lemon juice and add olive oil;
Wash and chop the greens;
Finely grate the cheese;
Make an oil dressing: combine 35 ml of lemon juice and 35 ml of vegetable oil, add mustard and honey. Mix everything well;
Lay out the lavash leaves, brush them with olive oil and sprinkle with herbs on top. Place another sheet on top;
Stepping back 3 cm from the edge of the sheet, lay out pieces of salmon and sprinkle with herbs;
Roll the pita bread tightly.

Tartlets with red fish

Ingredients:

shortbread tartlets – 10 pieces;
processed cream cheese – 100 grams;
lightly salted salmon – 100 grams;
fresh cucumber – 1 piece;
a small bunch of fresh dill;
the amount of mayonnaise is at your personal discretion.

Cooking method:

Cut lightly salted salmon into medium-sized pieces;
Wash the fresh cucumber thoroughly and cut into cubes as small as possible;
Chop fresh dill and mix with processed cheese softened at room temperature. If desired, you can add a small amount of mayonnaise;
A piece of salmon is placed on the bottom of the finished tartlets, and chopped cucumber cubes are placed along the edges;
Place melted cheese on top. As a decoration, you can place cucumber cut into thin circles around the edges. Thus, in appearance the tartlet will look like a flower with green petals;
And place another piece of fish in the center of the resulting flower. For greater beauty, you can additionally decorate the tartlets with small sprigs of fresh dill.

Tartlets with red fish and curd cheese

Ingredients:

fish (salted) – 250 grams;
chicken eggs - 2 pieces;
curd cheese - half a standard package;
fresh cucumber – 1 piece;
mayonnaise (light) – 10 grams;
shortbread tartlets – 20 pieces.

Cooking method:

You should start cooking with the filling. For this type of tartlet, you can use any red fish. To save money, you can even use the tail part of a fish carcass. First you need to prepare the fish. To do this, the carcass is cleared of the outer skin, and the finished fillet is cut into small cubes;
Chicken eggs must be boiled, cooled, all shells removed and grated on a fine grater;
Rinse the fresh cucumber well under cold, preferably running water, dry a little and chop into small cubes;
Combine the prepared fish fillet, grated eggs, chopped cucumber in a common container and add the required amount of curd cheese to the mixture. To make the resulting mass more viscous, you can add a little mayonnaise, and then thoroughly mix the entire composition;
Divide the prepared mixture into shortbread tartlets and can be served immediately. It will be very tasty and unusual.

Lavash roll with salmon and cheese

Ingredients:

Lavash - 1 pc.
Any type of cream cheese (violette, fituccine, mascarprone, cremette, Philadelphia) - 200g.
Salted salmon (pink salmon, chum salmon, salmon, etc. I like chinook salmon the most) - 300g.
Tomato - 1 pc.
Red bell pepper - 1 pc.
Dill
Parsley

Cooking method:

Place the pita bread on a flat surface and spread cream cheese over the entire surface.
We cut the tomatoes, the thickness of the slice is approximately 2mm. We cut red fish, the thickness of the slice is 1-2mm.
Cut the sweet pepper into smaller pieces. We chop dill and parsley, preferably with our hands; often a knife spoils the taste of fresh herbs.
Place the filling on the pita bread, starting from the bottom edge. The more “strips” you lay out, the more layered the rolls will be. Personally, I limit myself to 2-3 layers.
We put the workpiece in the refrigerator for about an hour so that the dish can be soaked. After this, cut the tube into rolls, 2-3 cm thick.
Lavash roll with red fish is not just a cold appetizer, it is a complete dish that both children and adults will appreciate. It’s not for nothing that on the holiday table, their time on the plate lasts a matter of minutes.

With salad

Lavash with red fish and curd cheese is often supplemented by chefs with fresh vegetables and herbs. For example, these ingredients go well with crispy lettuce leaves.

It is better to choose the latter in a large size. Then it is especially convenient to lay them on the base.

Composition of ingredients

For the dish you need to take:

Armenian lavash (thin) – 1 pc.;
red fish (lightly salted) – 170-200 g;
curd cheese – 130-150 g;
lettuce and fresh herbs.

The amount of salad is chosen to taste. You can take several large sheets at once and spread them over the entire surface, or scatter small pieces on the base in different places.

Step-by-step cooking process

The cooking process includes several stages:

To begin with, you need to carefully cut off the skin of the fish and remove all the bones you encounter. You need to try to choose even the smallest ones so that they do not spoil the taste of the finished snack.
The remaining clean fillet must be cut into neat wide pieces. Their thickness is selected to taste. It is desirable that the fish covers almost the entire surface of the pita bread.
All greens should be washed and dried. For example, dill will fit well into a treat. You will need to chop it finely and mix it with cottage cheese. Any other greens to your taste will do.
Lettuce leaves can be left whole or roughly torn directly with your hands.
The lavash base must be spread on a horizontal surface, after which it must be thoroughly coated with curd cheese and herbs.
You need to lay lettuce leaves on top of the cheese layer, and also distribute the fish pieces evenly. Layers of fish and herbs can be swapped, this does not affect the taste of the finished dish.
Next, the pita bread needs to be rolled into a tight, tight roll, wrapped in film and refrigerated for a couple of hours. This is necessary so that the base is saturated and the flavors of the filling “make friends” with each other.

When the appetizer has cooled sufficiently, it can be served.

How to serve a dish

The finished roll remains to be cut into portions. They should be placed on a large dish and decorated to your liking. For example, you can use fresh vegetables for this - cherry tomatoes, pieces of carrots and sweet peppers.

Baskets with red fish and shrimp

This tartlet filling can also be served as a beautifully decorated salad. But this dish is more suitable in tartlets, especially if a festive buffet is planned.

Ingredients:

fish – 200 grams;
shrimp – 200 grams;
chicken eggs - 3 pieces;
medium-sized potatoes - 3 pieces;
fresh cucumber – 2 pieces;
mayonnaise – 100 grams;
a small bunch of fresh herbs.

Cooking method:

First you need to prepare all the individual ingredients to prepare the filling. To do this, potatoes need to be boiled in their skins until fully cooked. Chicken eggs also need to be hard-boiled. Thaw the shrimp and boil them. Wash the greens and cucumbers under running water and dry a little;
The fish fillet needs to be chopped into small cubes;
Fresh cucumbers also need to be chopped into small cubes;
Peel the eggs and grate them on a fine grater;
Remove the soft skin from the potatoes and grate them on a fine grater;
Place the shrimp in a colander and leave for a while to allow the water to drain;
The greens also need to be finely chopped with a sharp knife;
In a common container, combine red fish, fresh cucumbers, eggs, potatoes and herbs. Add mayonnaise and mix everything thoroughly;
Peel the shrimp and leave them whole, as they will be used to decorate future tartlets.

Fried fish: what foods go together

Fried fish is a fairly common dish, as it is quite simple to prepare. To ensure that fried fish always pleases family members, it is necessary to serve it with other foods every time. As a side dish for fried fish, it is better to use:

Boiled buckwheat, rice, lentils and other legumes.
Boiled potatoes, fried or mashed potatoes.
Vegetable puree.
Salad of potatoes, tomatoes, cabbage and mushrooms.
Stew of stewed vegetables, pumpkin and carrots.
Mushrooms, marinated or salted.
Various steamed vegetables.

To make the dish not only tasty, but also attractive, it can be decorated with various fresh herbs, such as parsley, dill, onions, lettuce, etc.

Appetizer with red fish

Ingredients:

200 g cream or curd cheese
1 red onion 3–4 sprigs parsley
100 g lightly salted red fish fillet
8 ready-made tartlets
Salt
Ground black pepper

Cooking method:

Mash the cheese with a fork.
Chop the onion.
Leave a little parsley for decoration.
Chop the remaining parsley very finely.
Mix onion and parsley with cheese.
Then add a little salt and pepper.
Cut the fish into thin strips.
Divide the resulting cheese mixture into tartlets.
Roll the fish pieces into rosettes and place in tartlets.
Garnish with parsley.

With avocado

The calorie content of a snack with fish, cheese and avocado is approximately 147.2 kcal per 100 g.

Preparation next.

And the BJU of the product:

BJU	Value in g per 100 g
Squirrels	9,2
Fats	7,6
Carbohydrates	11,3

Composition of ingredients

For the dish you need to take:

lightly salted fish (clean fillet) – 200-230 g;
Armenian lavash – 1 piece;
curd cheese - 1 full glass;
avocado – 1 pc.;
fresh herbs – 80-90 g.

Step-by-step cooking process

The cooking process includes several stages:

It is convenient to cut fish fillets without removing the flesh from the skin - with a sharp knife into thin slices. During the grinding process, it is also worth choosing all the bones that come across from the piece so that they do not end up in the filling.
Dill needs to be thoroughly washed, dried, rough stems cut out, and then finely chopped.
The pita bread must be removed from the packaging and spread on the table. If it has uneven or already dried hard edges, they should be cut off, giving the workpiece a neat rectangular shape.
Next, you need to distribute soft curd cheese over the base. It should be spread on the pita bread in an even and not too thick layer. It is convenient to do this with a butter knife.
Place fish pieces on top of the spread cheese. If there is not much of it, you can simply chop the fillet into miniature cubes and scatter on top.
The avocado for such a snack must be soft enough, otherwise it will not be suitable for a treat. The fruit must be cut in half, the pit removed, and the skin removed.
The remaining oily avocado pulp should be cut into thin slices and placed on top of the filling. All that remains is to cover everything with chopped dill.
The resulting structure must be rolled into a tight roll, starting from either side. But it is better to do this in such a way that the pieces of filling are placed parallel to the side being folded. Then they will stay inside the treat better.

You should not serve the dish right away; it is better to first cover it with cling film and put it in a cool place. This appetizer can be prepared even in the evening and left for the holiday table the next day.

How to serve a dish

Before serving, cut the roll into portions. The thickness of each should be approximately 1 cm. If the treat is planned to be served at the holiday table, then you can cut it diagonally. Next, the pieces of roll should be placed on a platter, cut side up, and served. You can decorate the appetizer with black olives - whole or halved.