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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 don’t like the very 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) for it.
|I like fresh herbs in my Fleischsalat|
The mayonnaise should be of good quality, and you can add chopped herbs like parsley, chives, or dill, if you wish.
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, freshly ground, to taste
|Barrel pickles work well – they are not too salty|
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).
|Fleischsalat tastes good on Feinbrot|