Sunday, October 31, 2010
FLEISCHSALAT - A COLD CUT FOR FEINBROT
Every German butcher offers Fleischsalat (meat salad) for the same reason that supermarkets in Maine offer lobster bisque - to use their leftovers. Fleischsalat is made with ham or bologna, pickled gherkins (I prefer the sweet-and-sour ones, not the salty kind) and mayonnaise.
Fleischsalat is such a common cold cut staple that you won't find any recipes for it. I know what is in there, so I came up with my own version. You can use any kind of ham, cooked, smoked, roasted (or bologna) in it. The mayonnaise should be of good quality, and you can add chopped herbs like parsley or chives, if you like.
FLEISCHSALAT (4 - 6 servings)
227 g cooked ham, (8-oz package)
100 g pickled cucumbers, (2 large pieces)
100 g mayonnaise, good quality
1 tbsp. horseradish sauce, (optional)
1 tbsp. parsley, chives, dill or mix, chopped (optional)
black pepper, fresh ground, to taste
Cut ham and pickles into small cubes.
In a bowl, mix together cubed ham, pickles, mayonnaise, horseradish sauce and chopped herbs. Season with pepper to taste (adding extra salt is not necessary).
Serve on Feinbrot (or any other bread).