(Boiled ham rolls with Russian salad - Traditional recipe)

8 slices of boiled ham
4 hard-boiled eggs
100 g (31/2 oz) frozen shrimps
1 400 g (14 oz) can assorted vegetables
1 160 g (5 3/4 oz) can tuna in oil
Some tablespoons mayonnaise
2 tablespoons extra virgin olive oil
2 tablespoons white vinegar
1 l (35 fl oz - 4 1/2 C) aspic jelly
Salt

Time:
preparation: 20 minutes
plus cooling time
cooking: 10 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: 257 (kCal) - 1074 (kJ)
Protein: 15.6 (g)
Total fat: 20.1 (g)
Total carbohydrate: 3.4 (g)
Sugars: 0 (g)

Thaw the shrimps at room temperature and then warm up them in hot water (not boiling) for 1 minute over a very, very low heat. Drain them very well.
Meanwhile drain very well the assorted vegetables from their preservation water, after rinsing them. Let the vegetables drain for almost an hour to avoid some water forms in the final dish.
Drain very well the tuna in oil and crumble it with a fork. Prepare the aspic jelly following the directions on the package; remember to aromatize it with the vinegar. Let it cool.
Meanwhile put the assorted vegetables, tuna and shrimps in a bowl; pour in the olive oil, season to taste with salt and add the mayonnaise. It's difficult to say what is the right quantity of mayonnaise: it depends on your taste. The ideal dose is enough to amalgamate all the ingredients (some tablespoons). Stir very well.
Spread every slice of boiled ham on the work surface and put 2 tablespoons of the assorted vegetable and shrimp mixture on the end of the shorter side. Roll up every slice tightly. Arrange all the rolls in a large bowl. Garnish with the hard-boiled eggs, cut into slices and quarters. Cover with the aspic jelly and chill until serving. You need several hours.

Note

- This is a do-ahead Italian appetizer.
- The right assorted vegetables are composed by cubed potatoes and carrots and peas.
- You can serve it as an appetizer or a summer cold dish combined with boiled potatoes or a seasonal salad.
- The nutritional facts are calculated for 8 servings.