Millefeuille of russian salad
Instructions
Place to thaw the puff pastry.
Meanwhile, prepare the salad.
Scrape the carrots and cut them into tiny cubes.
Peel and cut the potatoes into cubes.
Boil, but separately, peas, diced carrots and potatoes, though the latter to cook in salted boiling water with a tablespoon of vinegar.
Drain the vegetables al dente and let them cool down, collecting in a bowl.
Add the gherkins and peppering flaps, all in fine cubes.
Stir, to season with salt then mix the vegetables with 200 g of mayonnaise.
Unroll thawed dough and place the 2 layers on different plates grease.
Stamped the dough pieces with the prongs of a fork and with a little beaten egg whites slightly beaten.
Passed the plates in the oven already pre-heated to a temperature of 250 degrees for about 15 minutes.
Baked and cool the sheets then pareggiatele the edges and cut them lengthwise into 2 equal pieces.
Disponetene one on a plate and put over half of ham, fontina and half as much.
Cover with a second piece of dough and proceed as before, running out the ingredients.
Supplemented by a third piece.
Spread remaining mayonnaise on the flanks of the puff pastry and sprinkle with cherries 6 to mustard.
Serve immediately.
Ingredients and dosing for 10 persons
- 400 g of frozen puff pastry rolls (2 rolls)
- 400 g of mayonnaise
- 250 g of potatoes
- 100 g of carrots
- 100 g of frozen peas
- 100 g of sliced cooked ham
- 100 g of fontina cheese, sliced
- 3 pickles
- 2 foot of pickled pepper
- 1 egg
- 1 tablespoon of wine vinegar
- 6 cherries to mustard
- Butter
- Salt