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Salmagundi

Salmagundy - chopped meat, eggs, herrings, radishes and flowers arranged in circles on a plate with sculpted butter in the centre. For Salmagundi recipe.

Salmagundi or Salad-Magundy was a salad of finely chopped meats and salad vegetables and served beautifully arranged on a large platter surrounding a large lump of elaborately carved butter.  They descended from the herb and flower salads of the Middle Ages which, as well as adding a beautifully presented, colourful dish on the dining table, were thought to be healthy as so many of the plants and flowers used were thought to be medicinal.  Much care was taken in the presentation of a Salmagundi, the ingredients usually being arranged in rings towards the central butter which was spread on the bread served with the salad.  This recipe is based on that of Hannah Glasse in The Art of Cookery, Made Plain and Easy (1747).

Equipment

  • Weighing scales
  • Large round serving dish
  • Carved stamp to decorate the butter (optional)

Preparation method

  • Chop all the ingredients into very small pieces.
  • Shape the butter into a pineapple or any other shape you like and place in the middle of the serving dish. You can decorate the butter in whatever way you like but it should be round. I wrap the block of butter in clingfilm and roll it into a round. However you mould and decorate it after this, you will need to keep putting it back in the fridge or freezer as you work on it, or you will end up with a sludgy mess.
  • Arrange the ingredients around the butter in separate circles around the centre.
  • Garnish with the chopped parsley, radish slices and nasturtium flowers.
  • Serve with bread which you spread with the central butter.

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Serves:
10
Prep Time 1 hour
Total Time 1 hour

Ingredients

  • 380 g tub of soused (dill marinated) herring fillets
  • 4 large eggs, hard boiled and shelled
  • 2 chicken breasts, cooked
  • 200 g ham, cooked (whole piece, not sliced)
  • 200 g cold beef (whole piece, not sliced)
  • 30 g fresh parsley, finely chopped
  • Radishes, topped, tailed and finely sliced
  • Nasturtium flowers
  • 250 g butter, chilled

Nutrition

Nutrition Facts
Salmagundi
Serving Size
 
158 g
Amount per Serving
Calories
407
Percent of Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
16
g
100
%
Cholesterol
 
168
mg
56
%
Sodium
 
1065
mg
46
%
Potassium
 
157
mg
4
%
Carbohydrates
 
6.2
g
2
%
Fiber
 
0.1
g
0
%
Sugar
 
3.1
g
3
%
Protein
 
20
g
40
%
Calcium
 
53
mg
5
%
Iron
 
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.

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Keywords

beef, Butter, Chicken, Eggs, Ham, Herrings

© Dr Caroline Gordon 
2026
Illustrations by Chichi Parish
Site by Anselm Eustace