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

  1. Prepare foods on the list.
  2. 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.
  3. 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.
  4. Pour eggs with cold water, bring to a boil and boil for 8 minutes. Then place in cold water and cool completely.
  5. Strain the canned peas. Peel the onions. Cut the ham, pickled cucumbers and onions into small cubes.
  6. Boil 200-300 ml of water. Place the onions in a colander or strainer and pour over boiling water. Then strain and cool completely.
  7. 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.
  8. Place a layer of pickled cucumbers in a baking dish and brush with mayonnaise.
  9. Peel the boiled eggs and grate them on a fine grater. Place the minced eggs in a baking dish and flatten.
  10. Lay out the ham next. Gently flatten the pieces of ham and brush with mayonnaise.
  11. Put chopped onions in the next layer.
  12. Place the chilled rice in a mold and season with salt to taste. Gently tamp the rice layer and brush with mayonnaise.
  13. 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.
  14. Grate the cheese on a fine grater. Sprinkle the grated cheese on the salad before serving.
  15. 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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