Ham Rolls

Blanch mixed vegetables in salted water until al dente, drain, rinse in cold water and drain (cut freshly cooked vegetables into small cubes).

Mix vegetables, mayonnaise and sour cream well.

Then season with mustard, Worcestershire sauce, Tabasco sauce, salt and pepper.

Place a sheet of plastic wrap on top, place a ham leaf on top and apply the mayonnaise filling. Roll up with the help of the foil. Fill second ham sheet in the same way.

Wrap the ham rolls in plastic wrap and refrigerate.

Mix curd cheese with sour cream and mustard until smooth. Squeeze in garlic cloves, season well with salt and pepper. Fold in the chopped herbs.

Place a sheet of cling film on top, place the ham sheet on top and apply the prepared filling. Roll up with the help of the foil. Fill second ham sheet in the same way.

Refrigerate ham rolls wrapped in foil.

Boil eggs for about 8 minutes and rinse with plenty of cold water.

Peel, strain and mix well with mayonnaise.

Season with chopped capers, mustard, Worcestershire sauce, salt and pepper.

Cut ham into cubes and stir into egg spread.

Place a sheet of cling film, lay the ham sheet on top and spread the cream. Roll up with the help of the foil. Fill second ham sheet in the same way.

Wrap the ham rolls in foil and put them in a cool place.

Clean chanterelles and cut larger pieces in half. Cut onion into small pieces.

Heat some butter in a frying pan and fry the chopped onion in it.

Preparation Tip:

If you want to prepare the ham rolls in the office, prepare the fillings at home as described. You then carry out the dressing step in the office.

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