Lavash Rolls with Red Fish and Cheese
Original, beautiful and incredibly tasty - perfect for a celebration! Lavash rolls with red fish and cheese are a quick and easy appetizer for a buffet table. Unlike the usual version, these rolls are tiny, literally two bites each. They look impressive and will decorate any feast.
Updated : 27 November, 2025
Easy
About 45 min.
Ingredients
200 grams
Thin lavash
200 grams
Salmon fish
200 grams
Cream cheese
50 grams
Greens
0.25
Lemon
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make lavash rolls with red fish and cheese? Prepare the ingredients. Choose lavash that is as fresh and tasty as possible. You can use store-bought fish or fish you salt yourself. Ready-sliced fish, like I have, is very convenient. Any red fish will work - salmon, chum salmon, trout, pink salmon. Use a natural cheese, without vegetable fat substitutes. I have cheese already with added herbs.
Step 2
Take any herbs you like or those you have on hand. Fish pairs very well with dill, so I used that. Rinse the herbs and dry them well. Excess moisture will soak the lavash too much. With a sharp knife, finely chop the herbs, first removing any tough stems.
Step 3
Put the cheese into a deep bowl. Wash the lemon well with baking soda, since you will need not only the juice but also the zest. Cut off a quarter and squeeze the juice into the bowl with the cheese, making sure no seeds get in. Then grate a little lemon zest on the finest side of the grater, trying not to touch the white part - it is very bitter. Add the chopped herbs and some ground pepper to the bowl. Mix everything well until smooth.
Step 4
Spread the lavash out on the table and evenly cover it with the cheese mixture. It is convenient to do this with a flat knife or spatula.
Step 5
Lay the fish slices along one long edge, roughly up to the middle. If you have one solid piece of fish, first slice it thinly with a sharp knife.
Step 6
Roll the lavash up into a roll and then wrap it in plastic wrap. I cut the roll into two parts because it turned out very long. Place the roll in the refrigerator for at least 30 minutes so the lavash soaks and becomes soft.
Step 7
Then take the roll out of the refrigerator, remove the plastic wrap and cut it into mini rolls about 2 cm wide. For convenience, you can skewer each roll with a cocktail stick. And for decoration, top them with halved cherry tomatoes and herbs. Serve the appetizer at the table. Enjoy!
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