Herring under a fur coat in pita bread

Step-by-step recipe

Step 1:

Prepare the ingredients: Grate the boiled eggs, carrots and beets.

Step 2:

Finely chop the onion.

Step 3:

Cut the herring fillet into small cubes.

Step 4:

Cut the lavash into rectangles.

Step 5:

Place the first layer: Place a thin layer of mayonnaise on one sheet of lavash.

Step 6:

Then spread the grated beets evenly.

Step 7:

Add a second layer: Cover the beets with a second sheet of pita bread, grease it with mayonnaise and lay out the grated carrots.

Step 8:

Add the third layer: Cover the carrots with a third sheet of pita bread, grease it with mayonnaise and lay out the grated eggs.

Step 9:

Add the fourth layer: Cover the eggs with the last sheet of pita bread, spread it with mayonnaise and put the chopped herring and onions on top.

Step 10:

Form the roll: Carefully roll the lavash into a tight roll, starting from the short side. Wrap the roll in foil and refrigerate for 1 hour to soak.

Step 11:

Serve the appetizer: Before serving, cut the roll into portions and garnish with herbs.

Cooking tips

Choose thin, fresh lavash. It should be elastic and free of cracks, otherwise the roll may burst when rolled. If the lavash is dry, lightly sprinkle it with water and let it rest for 2–3 minutes.

Squeeze the vegetables thoroughly after grating, especially beets and potatoes—excess moisture will soften the lavash and prevent it from holding its shape.

Use lightly salted herring. Overly salted fish can dry out the filling and disrupt the flavor balance. If necessary, soak the fillets in milk for 15–20 minutes.

Mix each layer with a small amount of mayonnaise. This will prevent "wet" spots on the lavash and make the roll more juicy without the risk of it getting soggy.

Layer the dough evenly, avoiding the edges. Leave 2–3 cm on each side to prevent the filling from leaking out when rolling.

Roll tightly but carefully. First, press the filling down, then roll the roll, using parchment paper or cling film to help you roll it up—it will make the process easier and help it maintain its shape.

Refrigerate the roll for at least 1 hour. This will allow the layers to set, ensuring you'll get even, beautiful pieces without any falling apart when you cut them.

Garnish before serving. Sprinkle the roll with finely chopped dill, add a little caviar, or garnish with thin beetroot slices—this will add a festive touch to even the busiest table.