Ham with parsley
4 servings
40 minutes
Parsley ham is an exquisite dish of Russian cuisine that combines the tenderness of boiled ham, fresh aromatic parsley, and the piquant notes of capers and gherkins. Its roots trace back to traditional Russian cold appetizers, where meat and broth jelly serve as an elegant addition to the festive table. Diced ham is carefully mixed with herbs and spices, while mushroom jelly adds a subtle depth of flavor. The refreshing texture and harmony of ingredients make this dish perfect as a standalone appetizer or a complement to rye croutons. Such a delicacy is ideal for a formal dinner or traditional Russian feast, showcasing the richness of flavors and the sophistication of culinary artistry.
1
Prepare broth from mushrooms. Clean the mushrooms and onion. Sauté finely chopped onion in a mixture of butter and olive oil over very low heat for 3-4 minutes. Add half of the sliced mushrooms and sauté for another 5 minutes. Add water and cook for about 30 minutes. Strain, lightly salt, and let cool. Pour the almost cooled broth into a pot. Clarify the broth: chop the remaining mushrooms, mix them in a bowl with egg whites, and add this mixture to the broth. Bring to a boil, then simmer on very low heat for 10 minutes. Carefully strain the resulting liquid through a strainer covered with a clean cloth. Soak gelatin in ice water to soften it. Pour 250 ml of hot broth and mix in the thoroughly squeezed gelatin. Salt or pepper to taste if necessary. Set aside.
- Champignons: 400 g
- White onion: 1 head
- Salted butter: 25 g
- Olive oil: to taste
- Water: 750 ml
- Egg white: 2 pieces
- Gelatin in plates: 5 piece
- Salt: to taste
- Ground black pepper: to taste
2
Clean and finely chop the shallots. Sauté them in a pot with olive oil over low heat for 3-4 minutes, stirring continuously without browning. Drain the oil and set the onions aside for a while. Cut the ham into small cubes, finely chop the herbs, then dice the gherkins. In a bowl, gently mix the shallots, ham, herbs, capers, and gherkins. Distribute the mixture into molds. Top with almost cooled mushroom jelly. Place the molds in the refrigerator for 2 hours to let the jelly set.
- Shallots: 1 head
- Extra virgin olive oil: 50 ml
- Boiled ham: 400 g
- Parsley: 20 g
- Capers: 10 g
- Tarragon: 1 tablespoon
- Gherkins: 10 g
3
Remove the ham from the molds and serve. Croutons can be served with the ham.
- Boiled ham: 400 g