Puff Salad with Ham, Carrots, Rice and Pickled Cucumbers
by Editorial Staff
This spectacular layered salad will be the center of attention at any meal. In size it is practically a cake, in terms of the combination of products and taste – almost Olivier, only instead of potatoes – rice. Everyone’s favorite dish in a new look. Try it!
Cook: 1 hour 30 mins
Servings: 1
Ingredients
- Ham – 250-300 g
- Canned peas – 1 can (420 g)
- Carrots – 290 g
- Pickled cucumbers – 280 g
- Onions – 120 g
- Rice – 100 g
- Hard cheese – 80 g
- Eggs – 3 pcs.
- Mayonnaise – 180-200 g (to taste)
- Salt to taste
For decoration (optional):
- Fresh parsley – 1 sprig
Directions
- Prepare foods on the list.
- Rinse the rice in cold water, place in a saucepan, add 1 pinch of salt. Boil 250 ml of water. Pour boiling water over the rice, bring to a boil and simmer covered over low heat for about 12-13 minutes. When all the water has evaporated, the rice is ready. Turn off the heat and leave the rice covered for another 5 minutes, then remove the lid and cool completely.
- Peel the carrots, cover with cold water, bring to a boil and boil until tender, about 30-40 minutes. Then place the carrots on a plate and cool completely.
- Pour eggs with cold water, bring to a boil and boil for 8 minutes. Then place in cold water and cool completely.
- Strain the canned peas. Peel the onions. Cut the ham, pickled cucumbers and onions into small cubes.
- Boil 200-300 ml of water. Place the onions in a colander or strainer and pour over boiling water. Then strain and cool completely.
- Place a salad shaping ring or split baking dish rim on a flat plate. I use a mold with a diameter of 20 cm. Grate the carrots on a fine grater, place in the mold, tamp lightly and brush with a thin layer of mayonnaise.
- Place a layer of pickled cucumbers in a baking dish and brush with mayonnaise.
- Peel the boiled eggs and grate them on a fine grater. Place the minced eggs in a baking dish and flatten.
- Lay out the ham next. Gently flatten the pieces of ham and brush with mayonnaise.
- Put chopped onions in the next layer.
- Place the chilled rice in a mold and season with salt to taste. Gently tamp the rice layer and brush with mayonnaise.
- Place the canned peas in a tin and spread evenly. Cover the dish with cling film and place the salad in the refrigerator for 1-2 hours to infuse.
- Grate the cheese on a fine grater. Sprinkle the grated cheese on the salad before serving.
- Remove the forming ring carefully. Garnish the salad with parsley leaves if desired and serve. Puff salad with ham, carrots, rice and pickled cucumbers is ready.
Bon Appetit!
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