Herring under a fur coat in pita bread

Ingredients

3 pita bread sheets

2 beets

2 carrots

5 potatoes

Mayonnaise

1 herring fillet



Boil the vegetables and peel them. Mash the potatoes. Cut each pita bread sheet along the folds into 4 pieces for easier handling. Place cling film or plastic wrap under the first pita bread sheet and spread a thin layer of mayonnaise on the pita bread. Use medium-thick pita bread – it absorbs the mayonnaise well and holds its shape. Pita bread that is too thin, almost translucent, is not suitable for this appetizer. Cool the boiled beets, then grate them coarsely. Place them on the mayonnaise-coated pita bread. Press down firmly with your palm.

 Place the next sheet of lavash on top and spread it with a thin layer of mayonnaise.

Grate the cooked carrots on a fine grater. Spread evenly over the entire sheet of lavash, tucking the edges with the filling.

Place the third sheet and spread the lavash with mayonnaise.

The mashed potatoes should be thick enough to prevent the lavash from becoming soggy. Spread the mashed potatoes on top and press them down with a spoon or your palm. Don't make the layer too thick; it's best to have an even layer of potatoes.

Roll the lavash into a roll. Roll along the short side to create more layers.

Wrap in plastic wrap and twist the edges. Refrigerate the lavash for at least half an hour. Remove the chilled appetizer and cut the lavash into 3-4 cm pieces. Arrange on a platter. Top each roll with a piece of salted herring and garnish with green onions.

Enjoy!