Summary

Ingredients

• 200 g cooked ham, sliced
• 200 g Parma ham, sliced
• 200 g salmon ham, sliced
• 200 g Black Forest ham (Black Forest juniper smoked ham) in slices
• 200 g raw ham, (bone ham) in slices
• 1 large beefsteak tomato (s)
• 50 g meat salad
• 1 tube tartar sauce
• 1 glass asparagus
• 2 bunches parsley, smooth
• 1 bunch parsley, curled
• 4 pickled cucumber (s)

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Instructions

1. Wash the flat-leaf parsley and dry it well. Then line the plate with it so that the stems point towards the middle of the plate.
2. Wash the beefsteak tomato, cut off the lid and scoop out with a small spoon. Then fill in the meat salad and decorate with curly parsley and position in the center of the plate.
3. Drain the asparagus. Brush the slices of the cooked ham with tartar sauce and place a stick of asparagus on each, roll up the ham slice and secure it with a wooden toothpick. Spread the ham rolls on the plate so that it is divided into quarters.
4. Now lightly drape the slices of the remaining types of ham and fill the quarters between the ham rolls with them.
5. Cut the pickles into fans and place a fan in each quarter in the corner next to the tomato. Then decorate the plate with the remaining curly parsley.