Sunday, October 31, 2010


Hier geht's zur deutschen Version dieses Posts

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.

In Germany Fleischsalat is such a common cold cut 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.

I like fresh herbs in my Fleischsalat
The mayonnaise should be of good quality, and you can add chopped herbs like parsley or chives, if you like.

For a little bit of zing I like adding horseradish sauce. Seasoning with salt is not necessary, the ham is salty enough.

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, or dill, 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, Aroma Bread, Bauernbrötchen (or any other good bread).

Fleischsalat tastes good on Feinbrot


  1. Karin, It doesn't get better than this, especially as a topper on your wonderful German breads.


  2. Thanks, Anna. By the way, if you put onions in there, do you fry them or use them raw?