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Ham Persillade with Mustard Potato Salad and Mashed Peas

Ham Persillade with Mustard Potato Salad and Mashed Peas

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This elegant ham persillade with mustard potato salad is a modern take on the classic French terrine. Prepared in individual jars, it features tender cubes of baked ham set in a delicate garlic and parsley jelly. The dish is layered with a vibrant, herb-flecked pea mash and a tangy potato salad, offering a wonderful contrast of textures and bright, savoury flavours that are perfect for outdoor dining or a refined starter.

As a dairy-free recipe, this dish is naturally light yet incredibly satisfying, making it a brilliant choice for those with specific dietary requirements. The use of piquant cornichons and Dijon mustard provides a sharp lift to the rich ham, while the marjoram-infused peas add a hit of seasonal freshness. These portable jars are ideal for a sophisticated picnic or a prepared-ahead lunch that feels truly special.

Ingredients for Ham Persillade with Mustard Potato Salad and Mashed Peas

6 long parsley sprigs, divided
Caldo de pollo con menos sodio de 425 ml
1 diente de ajo grande, picado
2 teaspoons unflavored gelatin (from 1 envelope)
45ml de agua
1 (3/4-pound) piece baked ham, cut into 1/2-inch cubes (475ml )
120ml de mayonesa
2 cucharadas de mostaza de Dijon
2 cucharadas de vinagre de vino blanco
2 celery ribs, finely chopped (150g )
60ml chopped cornichons or sour gherkins
450g boiled potatoes, peeled and cut into 1/2-inch cubes (600ml )
1 (275g) box frozen baby peas, thawed
2 teaspoons finely chopped marjoram
45 ml de aceite de oliva virgen extra
Equipo: 4 frascos o recipientes anchos de 450 g con tapas
Decoración: hojas de apio

How to make Ham Persillade with Mustard Potato Salad and Mashed Peas

Chop enough parsley leaves to measure 1 tablespoon ; reserve. Chop remaining leaves and stems and simmer with broth and garlic in a small saucepan, covered, 5 minutes.

Meanwhile, sprinkle gelatin over water in a medium bowl and let soften 1 minute. Strain broth through a fine-mesh sieve into bowl with gelatin and stir to dissolve. Season with salt and pepper. Set bowl in an ice bath and cool to room temperature, stirring.

Toss ham with reserved parsley and divide among jars. Pour gelatin on top and chill until set, at least 1 hour.

Whisk together mayonnaise, mustard, vinegar, 1/4 teaspoons salt, and 1/4 teaspoons pepper in a large bowl. Stir in celery, cornichons, and potatoes.

Pulse peas with marjoram, oil, 1/2 teaspoons pepper, and 1/4 teaspoons salt in a food processor to a coarse mash.

Layer peas, then potato salad, over ham.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.