White fish ham with shrimp, olives, and saffron.

Rinse the fillet of white fish (500 g) and pat dry with a paper towel. Cut the fish into cubes of about 2-3 cm.

Pass the chicken fillet (250 g) through a meat grinder. Leave the shrimp (100 g) whole for a more pronounced texture in the finished ham.

Green olives (35 g) can be left whole or cut in half. Zest a bit from the lemon (60 g) and squeeze out the juice. Finely chop the dill (30 g).

In a deep bowl, combine the fish, chicken mince, shrimp, olives, lemon juice, lemon zest, dill, gelatin (10 g), salt (18 g), saffron (1 g), white pepper (1 g), black pepper (1 g), chicken fat (150 g), and water (50 g). Mix the mass well.

Place the mixture in the refrigerator for at least 2 hours.

Line the bottom of the ham mold with parchment paper. Pack the mixture tightly, pressing it down well, then place parchment on top again, close the lid, and secure it with springs.

Put the ham mold in a pot and pour water almost up to the level of its lid. Bring the water to 80°C and cook for 2 hours. In a multicooker, cook on the stewing mode for about 1.5 hours, and in a pressure cooker on the slow cooking mode for about 2 hours.

Remove the ham mold, place it under cold water for 10 minutes, then put it in the refrigerator for 12 hours. After cooling, carefully remove the ham from the mold and slice it.