Ham is a versatile meat product that is suitable for making absolutely any appetizer.
Chicken, lean or fatty ham is suitable for this.
Ham puff salad - basic principles of preparation
A puff salad with ham is prepared with pickled or fresh mushrooms, vegetables, canned pineapples, eggs, chicken, lean pork or beef.
This list can be continued indefinitely, because ham goes well with almost any product.
The ingredients for the salad are crushed in small pieces or grated.
Salad is formed in layers, smearing each dressing, sour cream or mayonnaise.
Especially spectacular, a puff salad with ham will look in a salad bowl with transparent walls or in portioned transparent glasses.
Recipe 1. Puff salad with ham "Russian Beauty"
Ingredients
half a chicken breast;
extra salt;
four tbsp. l sour cream;
150 g mayonnaise;
50 g of cheese;
four pickled cucumbers;
two eggs;
two ripe tomatoes.
Cooking method
1. Boil the chicken breast, remove it from the broth, cool and cut into cubes.
2. Cut the ham into short strips, trying to do it thinner.
3. Boil hard-boiled eggs, cool in ice water, remove the shell and grate coarsely.
4. Wash the tomatoes, wipe with a napkin and crumble into cubes. Drain the juice.
5. Take pickled cucumbers from the marinade and chop finely.
6. Finely chop the cheese.
7. Rinse the greens, dry slightly and chop finely.
8. Salt cream and mix.
9. Lay the salad on a flat dish in layers in the following order:
- boiled breast;
- ham straws;
- grated eggs;
- tomatoes;
- pickles;
- cheese shavings.
Grease each layer with sour cream and salt. From above, generously sprinkle with chopped greens.
Recipe 2. Ham and Prune Puff Salad
Ingredients
boiled chicken breast;
canned corn;
mayonnaise;
cheese;
fresh cucumbers;
pitted prunes;
boiled eggs.
Cooking method
1. Chop the chicken into small pieces.
2. Open a jar of corn, drain the marinade.
3. Wash the cucumbers, wipe with a napkin and crumble with thin, short bars.
4. Peel boiled eggs and cut into medium-sized slices.
5. Rinse the prunes and soak in warm water for half an hour. Then drain the infusion, put the prunes on a napkin and dry slightly. Cut into strips.
6. Grind the ham with straws. Coarsely grate the cheese.
7. Put the salad in a transparent salad bowl in layers:
- pieces of chicken;
- corn;
- cucumber straws;
- boiled eggs;
- prunes;
- ham straws.
Make a thick mayonnaise grid on each layer. Sprinkle the salad with cheese.
Recipe 3. Curly crab puff ham salad
Ingredients
100 g of mayonnaise;
fine salt and ground pepper;
200 g crab rolls;
3 tomatoes;
ham - 100 g;
green onions - a bunch;
100 grams of cheese;
two eggs.
Cooking method
1. Defrost crab rolls. Boil and peel the eggs. Wash the vegetables and dry them slightly.
2. At the bottom of a salad bowl with transparent walls, lay eggs cut into small pieces. Salt and pepper.
3. Chop green onions into small rings. Sprinkle the eggs with onions, salt and make a thick mayonnaise net.
4. Cut the ham into strips and put on top of the onion.
5. Crush the tomatoes into cubes, drain the resulting juice and spread on the ham. Season with salt and pepper, coat with mayonnaise.
6. Grate cheese on top, grease with mayonnaise.
7. Crab rolls cut into thin slices. Lightly untwist them and spread them on the surface of the salad. Soak the salad in the refrigerator for two hours.
Recipe 4. Smoked Ham Puff Salad
Ingredients
Garnet;
300 g smoked ham;
150 grams of cheese;
fine salt;
several cloves of garlic;
five potatoes;
an Apple;
two carrots;
four eggs;
mayonnaise;
three pickled cucumbers;
beet.
Cooking method
1. Wash the vegetables and boil until soft.
2. Cool the beets under a stream of cold water, peel and grate coarsely.
3. Cut the pickles into small cubes.
4. Cool the boiled eggs, peel them and chop into large chips.
5. Remove the peel from the boiled potato and grate it coarsely.
6. Peel the carrots and chop on a large segment of the grater.
7. Dice the ham.
8. Wash and peel the apple. Rub it on a coarse grater.
9. Start collecting salad on a wide dish in layers:
- grated potatoes;
- chopped pickled cucumbers;
- slices of ham;
- grated apple;
- boiled eggs;
- cheese chips;
- carrot chips;
- beets with chopped garlic.
Coat each layer with mayonnaise. Lay on top of the salad with an even layer of pomegranate seeds. Send the salad for three hours in the refrigerator.
Recipe 5. Puff salad with royal mantle ham
Ingredients
two jacketed potatoes;
ground black pepper;
boiled carrot;
extra salt;
red onion;
cheese - 100 g;
two small fresh cucumbers;
raw smoked pork - 100 g;
three boiled eggs;
ham - 200 g;
boiled quail eggs - 5 pcs.
Cooking method
1. We clean eggs and vegetables. We cover the deep salad bowl with cling film. Coat it with mayonnaise.
2. Coarsely rub the carrots and spread them on the bottom with an even layer. Salt, pepper and grease with mayonnaise.
3. Coarsely rub the egg white and cheese. Lightly press the layers with your palms to slightly compact them. Spread in layers on a carrot. Coat with mayonnaise on top. While yolks put aside.
4. We chop the onion with thin quarter rings. Pickled cucumbers are finely chopped. We lay a layer of cucumbers. We lay onions on it. Make a mayonnaise grid.
5. Put the chopped ham on the onion, spread it with mayonnaise and lay out a layer of coarsely grated potatoes. Salt, pepper and slightly compact with palms.
6. Cover the wide dish with lettuce leaves. We cover them with a salad bowl and sharply turn it over. Carefully remove the film and sprinkle the salad on top with the crumbled yolk. Cut the ham into thin, narrow strips and spread it on the sides in the form of a flower. In the middle we spread the quail eggs cut in half. Sprinkle with herbs and stand a couple of hours in a cool place.
Recipe 6. Puff salad with ham and green peas
Ingredients
150 g mayonnaise;
150 g of ham;
vegetable oil - 30 ml;
3 potatoes;
3 eggs;
150 g of mushrooms;
100 grams of cheese;
green peas - 150 g;
70 g of red onion.
Cooking method
1. Boil and cool the potatoes. Peel it off and grate it coarsely. Put on a wide dish, salt and coat with mayonnaise.
2. Peel, wash and cut into small cubes. Fry in warmed lean oil and salt. Cool, put on a sieve to get rid of excess fat. Spread evenly on potatoes and grease with mayonnaise.
3. Finely chop the peeled onion. Sprinkle with chopped onion mushrooms.
4. Open a jar of peas. Drain the marinade. Spread the contents evenly on the onion. Spread with mayonnaise.
5. Crumble the ham into small cubes. Put on peas and coat with mayonnaise.
6. Put the cheese chips in the next layer and coat with mayonnaise.
7. Sprinkle the salad with finely grated eggs. Send the salad in the refrigerator for at least an hour.
Recipe 7. Puff pasta salad with ham and chips
Ingredients
ham - 200 g;
mayonnaise;
salted mushrooms - 100 g;
150 grams of cheese;
50 g of potato chips;
100 g Korean carrots;
eggs - two pcs.
Cooking method
1. Cut the ham and mushrooms into strips, trying to make it as thin as possible.
2. Boil the eggs, peel the eggs and coarsely whisk the whites. Grind cheese similarly. Leave the yolk for decoration.
3. Boil the carrots, remove the peel from it and cut into short strips.
4. Lay the salad in layers in the following order:
- boiled carrots;
- salted mushrooms;
- crumbled chips;
- chopped ham;
- grated cheese;
- grated egg white.
Lubricate each layer with mayonnaise. Sprinkle the salad with crushed yolks and decorate the salad with crisp flowers.
Recipe 8. Puff salad with ham, mushrooms and cream cheese
Ingredients
two potatoes;
processed cheese;
four bunches of green onions;
four eggs;
ham - 400 g;
small salt;
two carrots;
mayonnaise;
pickled mushrooms - a half-liter jar.
Cooking method
1. Boil the potatoes, cool, peel and grate coarsely.
2. Rinse the onion greens, dry and crumble with thin rings.
3. Boil the eggs, remove the shell and rub on a fine grater.
4. Open a jar of mushrooms. Drain the marinade and cut the contents into quarters.
5. Cut the ham into small cubes.
6. Boil and peel the carrots. Grate it with large chips.
7. Finely grate the cream cheese and mix it with mayonnaise.
8. Put the salad on a wide dish in layers:
- boiled potatoes;
- chopped green onions;
- boiled eggs;
- pickled champignons;
- chopped ham;
- boiled carrots;
- a layer of cream cheese mixed with mayonnaise.
Make a shallow mesh of mayonnaise on each layer. Insist salad in the refrigerator for several hours.
Recipe 9. Puff ham salad "Gift bag"
Ingredients
three multi-colored bell peppers;
two boiled carrots;
a few feathers of green onions;
three boiled eggs;
salt;
six boiled potatoes;
mayonnaise;
ham - 150 g;
two pickled cucumbers.
Cooking method
1. Products that need heat treatment, boil, cool and clean. Cook a few clean plates.
2. Grate the boiled carrot.
3. Eggs are divided into proteins and yolks. Finely grate the proteins. Mash the yolks with a fork. Set aside some yolks for decoration.
4. Cut the ham into small pieces as small as possible.
5. Grate boiled potatoes.
6. Pickled cucumbers crumble very finely. Wash bell peppers, peel from seeds and cut into arbitrary slices.
7. On a large dish, form a salad in layers, giving it the shape of a bag, in the following order:
- boiled potatoes;
- grated carrot;
- finely chopped ham;
- grated eggs;
- pickles.
Lightly grease each layer with mayonnaise. Arrange slices of bell pepper on top. Fill the space with finely grated carrots, egg white and crushed yolk. Bandage the pouch with onion feathers. Cover the salad with a deep plate and leave to soak in the refrigerator for a while.
Ham puff salad - chef tips and tricks
- Salad vegetables can be steamed or baked in the oven. So, you save more vitamins.
- If the greens were previously in the refrigerator, rinse them with warm water to return the aroma.
- Salad vegetables are best cooked separately to maintain flavor and color.
- A little lemon juice added to the salad will help maintain vitamin C.
- If you use vegetable oil for dressing, then salt the salad before adding oil, otherwise the salt crystals will not dissolve.
