Layered salad with ham, carrots, rice and pickled cucumbers

This spectacular layered salad will be the center of attention at any feast. In terms of size, it is almost a cake, in terms of the combination of products and taste - almost Olivier, only instead of potatoes - rice. Everyone's favorite dish in a new way. Try it!

Ingredients

• Ham - 250-300 g
• Canned peas - 1 can (420 g)
• Carrot - 290 g
• Pickled cucumbers - 280 g
• Onion - 120 g
• Rice - 100 g
• Hard cheese - 80 g
• Eggs - 3 pcs.
• Mayonnaise - 180-200 g (to taste)
• Salt - to taste
• For decoration (optional):
• Fresh parsley - 1 sprig

Directions

1. Rinse the rice in cold water, place in a saucepan, add 1 pinch of salt.
2. Boil 250 ml of water. Pour boiling water over the rice, bring to a boil and cook covered over low heat for about 12-13 minutes. When all the water has evaporated, the rice will be ready. Turn off the heat and leave the rice covered for another 5 minutes, then remove the lid and cool completely.
3. Peel the carrots, cover with cold water, bring to a boil and boil until tender, about 30-40 minutes. Then put the carrots on a plate and cool completely.
4. Pour the eggs with cold water, bring to a boil and boil for 8 minutes. Then place in cold water and cool completely.
5. Strain the canned peas.
6. Peel the onion.
7. Cut the ham, pickled cucumbers and onions into small cubes.
8. Boil 200-300 ml of water. Place the onion in a colander or sieve and pour over with boiling water. Then strain and cool completely.
9. Place a salad ring or rim from a springform pan on a flat plate. I'm using a 20 cm mold.
10. Grate the carrots on a fine grater, place in a mold, lightly tamp and brush with a thin layer of mayonnaise.
11. Put a layer of pickled cucumbers in a mold and brush with mayonnaise.
12. Peel the boiled eggs from the shell and grate on a fine grater. Pour the chopped eggs into the mold and smooth out.
13. Lay out the ham as the next layer. Gently level the ham slices and brush with mayonnaise.
14. Put the chopped onion in the next layer.
15. Pour chilled rice into a bowl and season with salt to taste. Gently pack a layer of rice and brush with mayonnaise.
16. Pour the canned peas into the dish and spread evenly. Cover the form with cling film and place the salad in the refrigerator for 1-2 hours to infuse.
17. Grate the cheese on a fine grater. Sprinkle the salad with grated cheese before serving.
18. Carefully remove the forming ring. Garnish the salad with parsley leaves, if desired, and serve. Layered salad with ham, carrots, rice and pickled cucumbers is ready.
19. Bon appetit!