Stuffed meat cuts

Cooking

Step 1

1. Hard boil eggs. Rinse with cold water, peel, separate the whites from the yolks. Throw the olives on a sieve, let the marinade drain. Crush the walnuts. Chop the olives, cucumber, pickled peppers and squirrels very finely. Sprinkle the cucumber with salt, then squeeze. Dill wash, dry and disassemble into small branches. 2. Put the horseradish and cream in a bowl, add the yolks and knead thoroughly with a fork until a homogeneous mass is obtained. 3. Add chopped proteins, mix. 4. Divide the egg mixture into 3 equal portions. Add chopped olives to one, cucumber and walnuts to another, pepper to the third. 5. Put a small sprig of dill on each piece of cold cuts. Spread the mixture with the addition of cucumber and walnuts on the salami, pepper on the mortadella, and olives on the ham. 6. Roll up the cut in the form of horns so that the dill sprig is in the widest part. If necessary, secure with wooden toothpicks. Lay out on a serving platter.