Lavash Roll with Ham and Fish

Ingredients

Lavash 2 pcs

Green Bell Pepper 1 pc

Red Bell Pepper 1 pc

Ham 200 g

Mayonnaise 150 g

Mustard 1 tsp

Dill 2 bunches

Lightly Salted Red Fish 200 g

Cream Cheese 200 g

Lemon

Make the sweet pepper roll paste. Mix the mayonnaise, mustard, and chopped dill, and season with salt and pepper.

Make the fish roll paste. Place the cream cheese in a bowl, add the mayonnaise, chopped dill, lemon juice, and finely grated lemon zest. Mix well.

Preheat the oven to 180°C. Halve the peppers, remove the cores, place on a baking sheet, and drizzle with vegetable oil. Bake in the oven for 20 minutes, then transfer to a bowl, cover with plastic wrap, and let rest for 10 minutes. Peel the peppers and cut the flesh into strips. Slice the fish thinly.

Spread one lavash with a mixture of mayonnaise, mustard, and dill, top with the sliced peppers and sliced ham. Spread the second lavash with cream cheese, mayonnaise, and herbs, and top with the fish pieces. Roll the lavash into rolls and cut into 2.5-3 cm wide pieces.

You can skip the baking of the peppers for the ham rolls if you're short on time. Slice the peppers very thinly.

Enjoy!