How to make cooked ham and liver pate croissants, a recipe including boiled legume salad and mayonnaise, to decorate with sprigs of fresh parsley.
Ingredients for 4 people
- 8 slices of cooked ham
- 40 g ready-made liver pâté
- 40 g butter
- 700 g boiled leg salad
- 1 ready-made mayonnaise jar
- half liter quick jelly
- 1 tablespoon vinegar
- 2 gelatine leaves made before softening in water
- sprigs of fresh parsley for decoration
Preparation of ham croissants with liver pate
Drain the legume salad, pour into a bowl and mix well with the mayonnaise.
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Dissolve the gelatine in a little warm water and mix well with the fruit salad.
Moisten the mold with cold water, pour the legume mixture into it and put it in the refrigerator for about an hour.
In the meantime, prepare the quick jelly, replacing the marsala with a spoonful of vinegar.
Cut the slices of ham into triangles, dipping them in the still liquid jelly, then form funnel-shaped croissants to be placed on a plate.
In a bowl beat the pate with the butter with a wooden spatula, until you get a frothy cream to put in the pastry pocket, with which to fill the ham croissants.
Cover in croissants with part of the semi-liquid gelatin left and put them in the refrigerator for about twenty minutes.
As soon as the fruit salad has become solid, turn it upside down on a serving plate, placing the croissants around it, brushing everything with the residual gelatin.
Decorate the dish with a few sprigs of parsley and put it back in the refrigerator until ready to bring to the table.
