Pita with canned fish: a step-by-step recipe with a description and a photo, cooking features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Snacks based on thin sheet pita bread are popular on holiday tables. There are a huge number of toppings. In this article, we will consider pita bread with canned fish (recipes with photos), for which you can use any type of this product (saury, sardine, mackerel, pink salmon, tuna, and so on). Such rolls are not only easy to prepare, but also turn out to be hearty, with amazing taste.

With fresh cucumber

For one thin lavash you will need:

• can of sardines;
• two cucumbers;
• one teaspoon of sour cream;
• dill greens;
• s alt to taste.

Step-by-step recipe for pita roll with canned fish:

1. The cake is smeared with sour cream and folded in half.
2. The liquid is drained from the fish and crushed with a fork.
3. Cut fresh cucumbersmall cubes.
4. The greens are finely chopped.
5. Products are laid out in layers on a sheet of lavash in the following order: fish, vegetable, greens, s alt if necessary.
6. Roll into a roll with gentle movements, wrap in foil and place in the refrigerator for half an hour.
7. After this time, the product is cut in portions.

With pickled cucumbers

Required products:

• 3 pickles and boiled eggs each;
• a couple of pita breads (thin);
• can of fish in oil;
• a teaspoon of mayonnaise;
• a couple of cloves of garlic.

This recipe for pita bread with canned fish is slightly different from the previous one:.

1. The cakes are folded in half, one is cut along the fold with a knife.
2. Mayonnaise is mixed with chopped garlic and s alt to taste.
3. The liquid is drained from the fish and kneaded with a fork.
4. Cucumbers and eggs in different dishes are rubbed on a coarse grater.
5. Mayonnaise is applied to a folded sheet of lavash, cucumbers are distributed (previously squeezed out of the liquid), covered with half of the lavash on top.
6. Smeared with mayonnaise, spread the fish. Then cover with the second half of the lavash.
7. Apply mayonnaise again, evenly sprinkle eggs on top.
8. Rolled into a roll, wrapped in cling film and placed in the refrigerator for half an hour, after which you can cut.

With fresh tomatoes and Bulgarianpepper

The following ingredients are prepared for one thin pita bread:

• can of any fish in oil;
• two medium-sized tomatoes;
• a couple of eggs (boiled) and the same number of sweet peppers;
• green onion.

The process of making pita bread with canned fish is the easiest:

1. Eggs and vegetables are chopped into small cubes.
2. The fish from the jar is transferred to a plate and kneaded, while removing the bones.
3. All products are mixed, add some s alt and fish oil.
4. Spread the filling evenly over the pita bread.
5. Roll into a roll, put in the refrigerator for twenty minutes, cut.

Pita with canned fish and egg

Need to prepare:

• one leaf lavash;
• jar of saury;
• a couple of eggs (boiled);
• 60 milligrams of mayonnaise;
• chive;
• a little onion (green).

Step-by-step preparation of pita bread with canned fish:

1. The fish is transferred to a deep plate and kneaded with a fork.
2. Eggs are ground on a large grater.
3. Mix these products and add mayonnaise to them, mix well. As well as garlic squeezed through a press and chopped onion.
4. Pita bread is folded in half and the stuffing is evenly spread on it, rolled up, wrapped in foil and placed in the refrigerator for one hour.

Pita with fishcanned and cheese

For one can of fish in oil you will need:

• two hundred grams of hard cheese;
• a couple of tablespoons of mayonnaise;
• one leaf lavash;
• s alt and pepper to taste;
• greens.

Pita with canned fish and cheese is prepared as follows:

1. Chop the fish with a fork, grate the cheese, finely chop the greens.
2. All products are mixed and mayonnaise, s alt and pepper are added.
3. The lavash sheet is folded in half, the filling is evenly distributed, rolled into a roll.
4. Wrap in plastic wrap and refrigerate for 60 minutes.

Unusual recipe with sprats

When preparing rolls, many people forget about such fish as sprats and use sardine or mackerel. We provide another recipe, with this type of canned food.

Ingredients:

• can of fish (sprats);
• one leaf lavash;
• one hundred grams of hard cheese;
• one small onion;
• pair of medium carrots;
• green onions;
• one hundred milligrams of mayonnaise (one heaping tablespoon);
• 15 grams of sugar;
• a pair of boiled eggs;
• 10 milligrams of vinegar.

Method of cooking lavash with canned fish (sprats):

1. Onions are cut into half rings and placed in a deep plate. Vinegar is poured in, some water is added, sugar is added and insisted for half an hour.
2. Boiled carrots are rubbed on a large grater, cheese is chopped in the same way andeggs.
3. The fish is transferred to a plate and kneaded.
4. Green onion finely chopped.
5. All chopped products are mixed, mayonnaise and s alt are added to taste.
6. Fold the pita bread in half, distribute the filling, roll it into a roll, wrap it in foil and place it in the refrigerator for 60 minutes.

With processed cheese

In order to cook pita bread stuffed with canned fish, you need the following products:

• one hundred grams of processed cheese;
• can of fish;
• a couple of cloves of garlic;
• two thin pita breads;
• one hundred grams of mayonnaise and the same amount of Chinese cabbage;
• a pair of boiled eggs.

Step by step recipe:

1. In the freezer for about fifteen minutes, freeze the cheese so that it is convenient to grate it.
2. The fish is transferred from the jar to a deep plate and kneaded.
3. Eggs are rubbed on a fine grater.
4. Cabbage is chopped into thin strips.
5. Mayonnaise is mixed with squeezed garlic and pepper.
6. Lay out the pita bread, smear it with mayonnaise, spread the grated cheese and half of the cabbage on top.
7. Cover with a second sheet of lavash and press down.
8. Distributing fish, grated eggs and leftover Chinese cabbage.
9. Wrapped in a roll, it should be tight. Since the stuffed pita turns out to be long, it is cut in half and wrapped in foil, placed in the refrigerator for one hour.

With crab meat

Required products:

• a few leaveslettuce;
• a pair of eggs (boiled);
• two tablespoons of mayonnaise;
• one cucumber (fresh);
• a small pack of crabmeat;
• one leaf lavash;
• can of fish;
• chive of garlic.

Cooking a roll with amazing stuffing:

1. Mix mayonnaise with squeezed garlic.
2. Lettuce and cucumber cut into thin strips.
3. Crab meat randomly chopped.
4. Put the fish on a plate and chop with a fork.
5. Pita should be folded in half, put mayonnaise on top.
6. Products are laid out in layers in this order: lettuce, eggs, fish, crab meat, cucumbers.
7. Rolled up, wrapped in cling film and placed in the refrigerator.

With Korean carrot

For two lavash you will need:

• can of fish;
• one hundred grams of Korean carrots and Beijing cabbage;
• green onions;
• a couple tablespoons of mayonnaise.

Step-by-step cooking:

1. Spread pita bread and smear it with mayonnaise.
2. Spread cabbage cut into thin strips, carrots on top.
3. Cover with a second sheet of pita bread and smear with mayonnaise.
4. Spread chopped fish and onion.
5. Roll up and place in the refrigerator for half an hour.

Pita cake

For one can of fish, prepare the following ingredients:

• two lavash;
• 3 boiled eggs;
• 2 carrots (boiled);
• onebulb;
• 50 milligrams of apple cider vinegar;
• a couple of tablespoons of mayonnaise;
• one hundred grams of hard cheese.

Cooking method:

1. The onion is chopped into thin half rings and poured with vinegar for five minutes.
2. Pita bread is laid out on the table, a plate is applied and four circles are cut out.
3. One circle is placed on a dish, smeared with mayonnaise, grated carrots are distributed and another layer of mayonnaise is applied.
4. The next circle is laid on top, grated eggs are distributed.
5. Then cover with the next cake, apply mayonnaise, chopped fish, onion and the last round.
6. Great well with mayonnaise, sprinkle with grated cheese on top.
7. If desired, you can decorate with greens.

Some secrets

1. Before chopping fish, try to get rid of all the bones.
2. For better impregnation, ready-made rolls are placed in the refrigerator for at least half an hour.
3. In order for the pita bread not to swell, the liquid from the fish must be drained well, and if the recipe contains greens, it must be dried thoroughly.
4. The pieces are not cut too thin, otherwise the filling will fall out.
5. Pita quickly absorbs mayonnaise and gets soggy, as a result, it starts to tear, to avoid this, apply mayonnaise in a thin layer.
6. In order for the cut pieces to keep their shape well and not fall apart, you can make a crispy crust using a grill pan, vegetable oil is not required for this process.

The appetizer recipes presented in this article are being preparedquick and easy. At the same time, they have a wonderful taste. Perfect for both festive and everyday table. Bon appetit!