Rolls with red fish and caviar
6 servings
30 minutes
Rolls with red fish and caviar are an exquisite dish of European cuisine, combining the tenderness of fish, the freshness of greens, and the salty luxury of caviar. This appetizer is perfect for a festive table or an elegant dinner. The origins of such rolls can be found in traditional recipes of French and Scandinavian cuisine, where subtle flavor combinations are appreciated. The lightness of the lavash beautifully highlights the rich taste of the fish, while dill and lemon juice add freshness. Caviar is the finishing touch that adds a note of luxury. These rolls are served chilled, making them especially pleasant on warm days. They pair wonderfully with white wine or champagne, enhancing their flavor and elegance.
1
Clean the fish from bones, add spices, dill, and lemon juice. Mix everything in a blender.
- Red fish (salmonids): 300 g
- Onion: 60 g
- Dill: 2 stems
- Ground black pepper: to taste
- Salt: to taste
- Fish seasoning: to taste
- Lemon juice: to taste
2
Place the resulting mass on lavash, roll it into a roll, and wrap it in food film, leaving it in the refrigerator. Cut the roll into slices and garnish with dill and caviar.
- Armenian lavash: 1 piece
- Dill: 2 stems
- Red caviar (salmon roe): 100 g
