Roll with pink salmon and tomatoes
6 servings
20 minutes
Salmon and tomato roll is a harmony of freshness and rich flavor wrapped in thin Armenian lavash. It combines the tenderness of canned salmon with the slight acidity of tomatoes, the crunchiness of cucumber, and the spiciness of green onion. The origins of such rolls trace back to European cuisine, where the balance of textures and flavors is appreciated. This roll is an ideal solution for a light snack or festive table, easy to cut into portions. After cooling, it gains special juiciness as the ingredients fully unfold their flavors. It is quick to prepare but requires some time to marinate in the fridge. This roll can be taken on the go, for a picnic or served to guests as an appetizing appetizer.
1
Place the fish on a plate and mash it with a fork.
- Canned pink salmon in its own juice: 1 jar
2
Boil the eggs and cut them into small cubes. Chop the green onion finely.
- Chicken egg: 4 pieces
- Green onions: 70 g
3
Mix eggs, green onions, and a bit of mayonnaise; you can add a little salt and stir.
- Chicken egg: 4 pieces
- Green onions: 70 g
- Mayonnaise: 100 g
- Salt: to taste
4
Remove the lavash from the packaging. The lavash for the roll looks like a large long rectangle, about 70–80 cm long and approximately 20 cm wide.
5
Spread the lavash on the table and coat it with mayonnaise. Then visually divide the lavash into two parts, placing eggs with onions on one half and fish on the other.
- Mayonnaise: 100 g
- Chicken egg: 4 pieces
- Green onions: 70 g
- Canned pink salmon in its own juice: 1 jar
6
Cut the tomatoes into small cubes or slices and place them on one edge where you will start rolling the roll. Place lettuce leaves on top of the tomatoes.
- Tomatoes: 2 pieces
- Green salad: 1 bunch
7
Slice the cucumber into long strips with a vegetable peeler and lay them slightly overlapping each other at the junction of the fillings, i.e., roughly in the middle of the lavash.
- Cucumbers: 1 piece
8
From the side of the tomatoes, we start to carefully and tightly roll the lavash into a roll.
9
Wrap the roll in plastic wrap and refrigerate for a couple of hours, or overnight. Before serving, slice the roll into pieces.