Leek Salad with Ham

Ingredients

• 175 g cooked ham (sliced)
• 1 stalk leek (white part only)
• 125 g pineapple chunks (canned)
• 125 g pickled celery sticks (drained weight)
• 100 g corn kernels (canned)
• 4 hard‑boiled eggs
• 5 tbsp mayonnaise
• 5 tbsp crème fraîche
• 2 tbsp lemon juice
• Salt
• pepper (ground)
• sugar
• 1 apple
• 40 g grated Gouda

Instructions

1. 1.

   Slice the ham into strips. Clean and wash the leek, then cut it into very thin slices. Drain pineapple, celery sticks, and corn kernels. Peel the eggs and slice them thinly. Whisk mayonnaise with crème fraîche, half the lemon juice, salt, sugar, and pepper.

2. 2.

   Peel the apple, quarter it, remove seeds, slice the flesh, and drizzle with lemon juice. Layer all ingredients in four glasses: start with a layer of celery sticks, then apple slices, ham strips, leek, corn, egg slices, and pineapple.

3. 3.

   Place the glasses on a soft surface to compress the layers, then pour the mayonnaise cream over them and sprinkle grated cheese on top. Let it rest for at least 3 hours before serving.