Ham Persillade with Mustard Potato Salad and Mashed Peas

Ingredients for Ham Persillade with Mustard Potato Salad and Mashed Peas

• 6 long parsley sprigs, divided

• 425ml reduced-sodium chicken broth

• 1 stor vitlöksklyfta, hackad

• 2 teaspoons unflavored gelatin (from 1 envelope)

• 45ml water

• 1 (3/4-pound) piece baked ham, cut into 1/2-inch cubes (475ml )

• 120 ml majonnäs

• 2 matskedar dijonsenap

• 2 tablespoons white-wine vinegar

• 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

• 45ml extra jungfruolja

• Equipment: 4 (450g) wide jars or containers with lids

• Garnish: celery leaves

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.

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