Ham Rolls with Russian Salad and Jelly
Appetizers • Russian
Description
Ham Rolls with Russian Salad and Jelly
Ingredients
- Potato 10 oz
- Canned Mushroom Soup 5 oz
- Mayonnaise 5 oz
- Carrot 4 pieces
- Gelatin 2 teaspoons
- York Ham 6 slices
- Eel 1 bunch
- Potato 1 piece
- Chicken Egg 1 piece
- Salt to taste
Step-by-Step Guide
Step 1
Prepare the salad: peel the potato and carrot, cut them into cubes, and boil them. Then drain all the water, dry the vegetables, and let them cool. Add mayonnaise and peas, mix well, cover with plastic wrap, and refrigerate.
Step 2
Peel and boil two carrots in salted boiling water until soft. Then slice them thinly and set aside. Also, boil the egg.
Step 3
Pour 600 ml of water into a bowl, sprinkle the gelatin on top, and let it sit for 5 minutes to swell. Then place the bowl in a pot of gently simmering water and heat until the gelatin mixture is smooth. Remove the bowl from the heat. Take a round pie dish with a diameter of 23 cm and a depth of 4 cm, and pour a thin layer of gelatin into it; refrigerate and wait until it sets. Then arrange the slices of carrot and egg on top.
Step 4
In the meantime: take a slice of ham, place it on a plate, add one and a half tablespoons of salad inside, roll it up, and secure it with a canapé skewer. Repeat this process with all the slices of ham and the remaining salad. Now place the rolls in the gelatin dish — arrange them like the spokes of a wheel, ensuring that the skewers are pointing straight up. Carefully pour the remaining gelatin over the rolls and place the dish in the refrigerator for 3–4 hours to set the jelly.
Step 5
Before serving, remove all the skewers. Run a knife along the inside edge of the dish to separate the jelly from the sides. If you are not confident that you can remove the jelly carefully, briefly immerse the dish in a larger bowl of hot water, making sure it doesn't overflow. Then cover the dish with a large plate and quickly flip it over.
Step 6
Serve immediately — cold. A typical Spanish garnish for this dish is lettuce leaves and sliced tomato.
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