Salmagundi

Salmagundi is a traditional British dish originating from the 17th century. It is a mixed platter that typically consists of a variety of salad leaves, boiled vegetables, cold meats, eggs and herbs. The word "salmagundi" means "a mixture" in old French, reflecting the dish's eclectic nature.

• serves

  4

• prep

  10 minutes

• cook

  25 minutes

• difficulty

  Easy

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Ingredients

• 300 g new potatoes
• 6 eggs
• 150 g green beans, trimmed
• ½ bunch broccolini, trimmed
• ½ bunch asparagus, trimmed
• 1 roast chicken
• 150 g smoked salmon
• 80 g mixed salad leaves
• 1 Lebanese cucumber
• 1 cup mixed cherry tomatoes
• Japanese mayonnaise, to serve
• 1 wedge red Leicester cheese, to serve

Herb vinaigrette

• ½ cup (125 ml) olive oil, plus extra for drizzling
• ¼ cup (60 ml) red wine vinegar
• 1 tbsp (20 ml) fish sauce
• 2 tsp Dijon mustard
• 1 good pinch of sugar
• salt
• 1 tbsp each finely chopped parsley, dill and chives (or other herbs to taste)

Instructions

1. Place the potatoes in a large saucepan and cover with water. Bring to a simmer and cook for 15 minutes, or until the potatoes are tender and easily pierced with a knife. Use a slotted spoon to remove and drain. Add the eggs to the pan and boil for 8 minutes, then transfer to a bowl of iced water to cool, then peel.
2. Place the green beans, broccolini and asparagus in a heatproof tray and cover with boiling water. Allow to stand for 1-2 minutes, then remove the asparagus and beans. Allow the broccolini sit in for a little longer to cook through. When cooked, drain the broccolini, season with salt and drizzle with olive oil.
3. For the vinaigrette, whisk the ingredients together in a medium bowl until well combined.
4. Slice the potatoes into rounds and the eggs in half. Joint the chicken.
5. Take a large platter and arrange all the ingredients in piles on it. Serve with a wedge of Red Leicester and the vinaigrette on the side.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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