The lavash used for these tasty little smoked trout & Persian fetta rolls is flat, rectangular Middle Eastern bread popular for making wraps. It’s also called mountain bread; don’t confuse it with crisp lavosh crackers, which won’t work in this recipe. This recipe is versatile, substitute peppery large-leaf rocket for the watercress if you like and use smoked salmon or gravlax instead of the smoked trout if you prefer. As the fish is wrapped up inside the roll, you don’t need perfectly neat slices of fish and I often make these tasty snacks using the tail end of a whole side of smoked salmon or gravlax (see video below). Persian fetta is often quite salty, so these flatbread rolls are perfect finger food when people are just eating one or two with drinks. If serving them as a starter, make the cheese spread from about 1 part Persian fetta to 1 part ricotta, adding a squeeze of lemon if you like the tang. Trout & Persian fetta rolls can be assembled hours in advance and refrigerated until needed, even overnight, just remember the bread will soften a little overtime. Try them with a glass of Tempus Two Copper Wilde Chardonnay, a great example of southern Burgundy-style Australian chardonnay with a hint of butteriness on the nose and lovely clean acid on the finish.
Makes 20 pieces
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