On Friday evening, prepare a roll of pita bread with salmon and put it in the refrigerator overnight. By Saturday breakfast, the snack will have time to soak well and will be especially delicious. Serve it with a cup of fragrant tea and a salad of fresh vegetables.
Ingredients
- Salmon (low salt) – 250 g
- Cream cheese - 150 g
- Greenery - to taste
- Lavash (thin) – 1 sheet
Step-by-step cooking recipe
Cut the salmon into long slices.
Wash the greens, shake off the moisture and finely chop.
Put the pita bread on the table and smear with cream cheese.
Sprinkle with herbs and lay out the salmon.
Roll up the roll, cover with cling film and put it in the refrigerator for 2-4 hours.
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