Food That Time Forgot: Salamagundy
Food That Time Forgot: Salamagundy is a medium British recipe that serves 8. 260 calories per serving. Recipe by Townsends on YouTube.
Prep: 1 hr | Cook: 40 min | Total: 2 hrs
Cost: $44.81 total, $5.60 per serving
Ingredients
- 2 cups Roasted Chicken Breast (cooked, cooled and diced)
- 1 cup Cooked Ham (diced; can use smoked or honey‑glazed ham)
- 8 pieces Anchovy Fillets (minced)
- 1/2 cup Pickled Herring (boned, flaked)
- 1/2 cup Pickled Carrots (sliced thin)
- 1/2 cup Pickled Cucumbers (sliced thin)
- 1/2 cup Pickled Red Cabbage (shredded)
- 1/4 cup Pickled Peppers (sliced thin; use sweet or mildly spicy varieties)
- 1/4 cup Pickled Beets (diced small)
- 4 large Hard‑Boiled Eggs (separate yolks and whites; chop each finely)
- 2 cups Mixed Fresh Greens (e.g., arugula, butter lettuce, baby spinach)
- 1 sprig Fresh Parsley (curled, for garnish)
- 1/4 cup Olive Oil (extra‑virgin preferred)
- 2 tablespoons Red Wine Vinegar
- to taste Salt
- to taste Black Pepper (freshly ground)
- 1 Lemon (thinly sliced for garnish)
Instructions
Boil the Eggs
Place the eggs in a saucepan, cover with cold water, bring to a boil, then simmer for 10 minutes. Transfer to an ice bath for 5 minutes, peel, separate yolks and whites, and finely chop each.
Time: PT15M
Temperature: 100°C
Roast the Chicken
Preheat oven to 190°C. Season chicken breasts with salt and pepper, place on a roasting pan, and roast for 25‑30 minutes until cooked through. Let rest 5 minutes, then dice.
Time: PT35M
Temperature: 190°C
Prepare the Dressing
In a small bowl whisk together olive oil, red wine vinegar, a pinch of salt, and freshly ground black pepper until emulsified.
Time: PT5M
Mince and Slice All Components
While the chicken rests, mince the anchovies, flake the pickled herring, slice pickled carrots, cucumbers, peppers, beets, shred pickled red cabbage, and dice ham. Keep each ingredient in separate small bowls.
Time: PT30M
Arrange the Platter Base
Place a large round platter on the table. Set a small bowl upside‑down in the centre to act as a raised base for the salad.
Time: PT3M
Layer the Ingredients by Color
Starting at the outer edge of the platter, arrange the components in concentric rows, moving inward. Begin with the green mixed greens, then add bright orange carrots, red pickled beets, purple cabbage, yellow lemon slices, white egg whites, golden chicken, pink ham, and finish with the dark anchovies and herring at the centre. Sprinkle chopped egg yolks over the top and garnish with a sprig of curled parsley.
Time: PT15M
Dress the Salad
Drizzle the olive‑oil‑vinegar dressing evenly over the entire assembly just before serving. Add a final pinch of salt and pepper if needed.
Time: PT2M
Serve
Present the platter to guests. Allow diners to spoon or pick their preferred combination of ingredients from the colorful layers.
Time: PT5M
Nutrition Facts
- Calories
- 260
- Protein
- 12 g
- Carbohydrates
- 15 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: Contains meat, Gluten‑free, Dairy‑free
Allergens: Fish (anchovies, herring), Eggs
Ingredient Substitutions
- Instead of Roasted Chicken Breast: Roasted turkey, Cooked pork tenderloin
- Instead of Cooked Ham: Cooked bacon, crumbled, Cooked pancetta
- Instead of Anchovy Fillets: Capers, Anchovy paste (1 tsp)
- Instead of Pickled Herring: Pickled sardines, Smoked mackerel
- Instead of Pickled Carrots: Marinated carrots, Shredded raw carrots
- Instead of Pickled Cucumbers: Cornichons, Fresh cucumber ribbons (unpickled)
- Instead of Pickled Red Cabbage: Fresh red cabbage (lightly salted), Pickled kimchi (small amount)
- Instead of Pickled Peppers: Roasted red pepper strips, Fresh bell pepper ribbons
- Instead of Pickled Beets: Roasted beet cubes, Pickled radishes
- Instead of Hard‑Boiled Eggs: Hard‑boiled quail eggs, Silken tofu cubes (for vegans, omit yolks)
- Instead of Mixed Fresh Greens: Watercress, Frisée
- Instead of Fresh Parsley: Chervil, Fresh basil leaf
- Instead of Olive Oil: Grapeseed oil, Light olive oil
- Instead of Red Wine Vinegar: Apple cider vinegar, White wine vinegar
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper, Ground coriander
- Instead of Lemon: Lime, Orange
Equipment Needed
- Large Saucepan
- Roasting Pan
- Mixing Bowls
- Chef's Knife
- Cutting Board
- Whisk (optional)
- Measuring Cups and Spoons
- Large Round Platter
- Small Bowl (to invert)
- Serving Spoon or Tongs
Critical Steps — Do Not Skip
- Boiling the eggs to the correct hardness and separating yolks from whites.
- Roasting the chicken to a safe internal temperature without over‑cooking.
- Mincing and slicing all components uniformly for visual appeal.
- Arranging the layers in concentric rows to achieve the traditional “mountain” shape.
Chef Tips from the Video
- Choose pickles with contrasting colors – orange carrots, purple cabbage, bright beets – for a visually striking salad.
- For extra crunch, add a handful of toasted almond slivers or pine nuts (optional).
- If you cannot find pickled herring, substitute with smoked salmon for a milder flavor.
Troubleshooting
Salad looks soggy after dressing.
Drain excess liquid from pickled vegetables before assembling and add dressing only at the last minute.
The dish is too salty.
Rinse heavily salted pickles briefly, reduce the amount of added salt, and balance with a little extra olive oil or a splash of honey.
Egg yolks turn brown when mixed.
Keep yolks separate from acidic ingredients until just before serving; add them as a final garnish.
Storage
Refrigerator: Store in an airtight container for up to 2 days. Keep dressing separate and add before serving.
Freezer: Not recommended; the texture of pickled vegetables and fresh greens deteriorates.
Room temperature: Can sit at room temperature for up to 2 hours during a buffet.
Make-Ahead Tips
- Boil eggs and roast chicken a day ahead; keep chilled and covered.
- Prepare all pickled vegetables and chop them the night before; store in separate containers.
- Make the vinaigrette dressing up to 24 hours in advance and refrigerate.
Frequently Asked Questions
What is the cultural significance and history of Salamagundy in 18th‑century British cuisine?
Salamagundy was a grand, show‑stopping salad served at banquets and special visits in 17th‑ and 18th‑century Britain. The name derives from the French "salade mélange," meaning a mixture, and it showcased wealth through a colorful array of meats, pickles, and eggs, reflecting the era’s love of elaborate presentations.
What traditional regional variations of Salamagundy existed in historic British cuisine?
Early recipes emphasized boiled greens and pureed vegetables, while later versions added multiple meats, pickled oysters, and even seafood like herring. Some coastal households substituted smoked fish, and in the south‑east, fresh herbs such as parsley and chervil were more common.
How was Salamagundy traditionally served at a banquet in 18th‑century Britain?
It was presented on a large round platter with an inverted bowl in the centre to create a raised mound. Guests would spoon portions onto their plates, mixing colors and flavors as they wished, and a simple oil‑and‑vinegar dressing was drizzled over the top just before the meal began.
What occasions or celebrations was Salamagundy associated with in historic British culture?
Salamagundy appeared at wedding feasts, royal visits, and seasonal summer gatherings where a spectacular visual centerpiece was prized. Its abundance signaled hospitality and the host’s ability to procure a wide variety of preserved and fresh ingredients.
What authentic traditional ingredients are essential for a classic Salamagundy, and what are acceptable modern substitutes?
Classic ingredients include roasted poultry or game, pickled oysters, anchovies, pickled cucumbers, carrots, red cabbage, boiled egg yolks and whites, and a simple olive‑oil‑vinegar dressing. Modern cooks can replace oysters with pickled mushrooms, use smoked salmon for herring, and swap anchovies for capers while keeping the balance of colors and textures.
What other British dishes pair well with Salamagundy as part of a historic feast?
Salamagundy pairs nicely with roasted meats such as beef joint, buttery scones, a simple pea soup, and traditional puddings like plum cake. The bright acidity of the salad cuts through richer dishes, making it a perfect complement to a multi‑course banquet.
What are the most common mistakes to avoid when making Salamagundy at home?
Common errors include over‑cooking the chicken so it becomes dry, using overly salty pickles that overwhelm the dish, and mixing the dressing too early, which makes the greens wilt. Keep each component crisp, season lightly, and add dressing just before serving.
Why does this Salamagundy recipe use an inverted bowl as a base instead of a flat platter?
The inverted bowl creates a raised central mound, allowing the colorful layers to cascade outward and giving the dish a three‑dimensional, banquet‑worthy appearance. This visual technique was prized in historic presentations and helps keep the central ingredients visible.
Can I make Salamagundy ahead of time and how should I store it before serving?
Yes. Prepare all components (boiled eggs, roasted chicken, chopped pickles) up to 24 hours in advance and store them in airtight containers in the refrigerator. Keep the vinaigrette separate and drizzle it over the assembled platter just before guests arrive.
What texture and appearance should I look for when assembling Salamagundy?
The salad should have a vibrant, rainbow‑like appearance with distinct rows of color. Each ingredient should be uniformly minced or sliced, and the overall mound should be slightly raised in the centre, resembling a small hill. The dressing should coat the surface lightly without making the greens soggy.
What does the YouTube channel Townsends specialize in?
The YouTube channel Townsends focuses on recreating historic and heritage recipes, exploring culinary traditions from past centuries, and providing modern home‑cooking adaptations of classic dishes.
How does the YouTube channel Townsends' approach to historic British cooking differ from other cooking channels?
Townsends combines thorough research of original cookbooks with clear, step‑by‑step video demonstrations, emphasizing authenticity while making the recipes accessible to today’s home cooks. Unlike many channels that modernize flavors, Townsends strives to retain the original ingredient lists and presentation styles.
Last updated: September 6, 2026
