Salad cake on salted crackers

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Today I want to share a recipe that will be perfect for a New Year's Eve party. We'll prepare a salad cake on salted crackers.

 

The salad cake layers, although distinct, go together very well. Sharp ham and cheddar salad is balanced by more delicate egg and leek flavour. They are completed by subtle horseradish cream sauce that brings a bit of an edge to the composition. I think it's a nice way to surprise your guests!

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients

  • Salted crackers - I'm using 48 crackers (16 per layer), weighing 240 g in total

Egg layer

  • 0.5 leek (~150 g)
  • 3 hard-boiled eggs
  • 5 gherkins (~220 g)
  • 100 g mayo (I'm using Light)
  • 1 can garden peas (~200 g, drained) 
  • Salt and ground black pepper, to taste

Ham layer

  • 300 g smoked ham
  • 150 g freshly grated cheese
  • 150 g mayo (I'm using Light)
  • 1 small can sweetcorn (~170 g, drained)
  • Salt and ground black pepper, to taste

Decoration

  • 160 g cream cheese
  • 40 g grated horseradish
  • 100 g whipping cream (36%)
  • Salt and ground black pepper, to taste
  • Chives

Method

  1. Slice lengthwise through white part of a leek (~150 g), rinse it and chop it into thin, 1 mm strips. Transfer the leek onto a fine sieve and pour freshly boiled water through it. That will cause it to soften up and mellow the characteristic, sharp flavour. Leave it in the sieve and set it aside for around 15 minutes for water to drain off.
  2. Transfer 300 g of ham cubed into 0.5 cm pieces into a large bowl. Add 150 g freshly grated cheese, 170 g canned corn and 150 g mayonnaise. Stir through the contents of the bowl shortly, only until everything gets evenly distributed. Season to taste with ground black pepper and a small amount of salt. The salad will draw salt out of crackers; it may be better to use less now and, optionally, season the salad after serving. Stir through the salad shortly to distribute spices and put it into a fridge as you move on to the next step.
  3. Transfer 5 medium, cubed gherkins, 180 g garden peas, 3 cubed large eggs, drained leek and 100 g mayo into a separate, large bowl. Stir through the contents of the bowl shortly, until mayo coats all ingredients. Try to be gently here not to damage eggs or peas. Season salad to taste with salt and ground black pepper. Same as before, remember not to use too much salt. Stir through the salad shortly after seasoning and set it aside.
  4. Prepare horseradish cream. Put 160 g cream cheese into a medium bowl and add 100 g cold whipping cream (36%) and 40 g grated horseradish. Beat the contents of the bowl together until thick. It will take a few minutes, so be patient. Once you've got the right texture, season cream with salt and ground black pepper. Put the bowl into a fridge as you move on to the next step.
  5. Arrange 16 salted crackers on a large serving dish. Cover them with a layer of egg and leek salad. Even out the salad carefully with a spoon. I recommend putting a bit of mayo or horseradish cream on the bottom of each salted cracker to make it easier. This should help them stick to the dish and not move underneath the first salad layer.
  6. Cover the egg salad with the next layer of salted crackers. Arrange the crackers in the same way as the bottom layer and press them down lightly to make them stick to egg salad.
  7. Arrange a layer of cheese and ham salad next. Do it carefully, in such a way that you don't need to even it out a lot. Try to place it near the edges, too. Don't hurry - the more careful you are, the better the visual outcome. Cover ham and cheese salad with the final layer of salted crackers.
  8. Put cool horseradish cream on top and spread it in an even layer across the whole surface. Decorate the top, for example with finely chopped chives, radishes or more cheese. Put the salad cake into a fridge for a few hours, or best overnight, to set completely and for all flavours to develop.
  9. Enjoy!

Approximate nutritional value

100 g

  • 213 kcal
  • Carbs: 11 g
  • Fat: 15 g
  • Protein: 9 g
  • Fibre: 1 g

1 serving (recipe makes 16 servings)

  • 268 kcal
  • Carbs: 14 g
  • Fat: 19 g
  • Protein: 11 g
  • Fibre: 2 g

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