Millefeuille Of Russian Salad

Preparation:

Preparation: Defrost the puff pastry. Meanwhile, prepare the Russian salad. Scrape the carrots and cut them into tiny cubes. Peel and dice the potatoes too. Boil, but separately, the peas, the diced carrots and the potatoes, however placing the latter to cook in boiling water, acidulated with a spoonful of vinegar. Drain the vegetables al dente and leave them to cool, collecting them in a bowl. Also add the gherkins and the pepper flakes, all reduced to very fine cubes. Mix, add salt if necessary, then mix the vegetables with 200 g of mayonnaise. Unroll the defrosted pastry and arrange the 2 sheets on different buttered plates. Prick the pieces of dough with the tines of a fork and brush them with a little lightly beaten egg. Pass the plates in the oven already heated to a temperature of 250 degrees for about 15 minutes. Remove from the oven and let the sheets cool down, then smooth them around the edges and divide them lengthwise into 2 equal pieces. Arrange one of them on a suitable plate and distribute half of the ham, as many fontina and half of the Russian over it. Cover with a second piece of dough and proceed as before, running out of ingredients. Complete with a third piece. Spread the remaining mayonnaise on the sides of the millefeuille and decorate it with 6 mustard cherries. Serve it right away.