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Salmagundi (sometimes abbreviated as salmi) is a salad dish, originating in the early 17th century in England, comprising cooked meats, seafood, vegetables, fruit, leaves, nuts and flowers and dressed with oil, vinegar and spices. There is some debate over the meaning and origin of the word.
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| What You Need: |
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Chicken
Veal
4 hard-boiled eggs
Anchovy fillets or 2 pickled herrings
Gherkins
Olives
Beetroot
Pickled red cabbage
Cold ham or tongue
Parsley
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| How To Cook: |
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1. The main ingredients are the white meat of a cold chicken or slices of cold roast veal, hard-boiled eggs, some anchovy fillets or pickled herrings and a selection of the usual hors d'oeuvre ingredients - gherkins, olives, sliced beetroot, pickled red cabbage, etc.
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2. If possible, use also some thin slices of cold ham or tongue.
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3. Invert a saucer on the serving dish; using this as a base, build up a pyramid of the ingredients, placing the cold chicken or veal first.
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4. Each succeeding ring should be slightly smaller than the previous one and the colors should vary as the salad is built up.
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5. Garnish with slices of lemon and top with a small bunch of parsley.
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