What a wonderful name for a dish!
It’s actually a seventeenth-century name for an English mixed salad, but boy, what a salad!
In some recipes, meat, eggs and pickled fish are the main ingredients, with little in the way of what we would consider to be salad items.
Lesley remembers seeing one of the Two Fat Ladies preparing it on their cookery programme many years ago.
Some salmagundi recipes seem more complicated than others
A relatively simple version
A New System of Domestic Cookery’
Small side-dishes for supper etc.
Boil eggs hard, cut them in half, take out the yolks, set the whites on a dish, and fill with the following several ingredients; or put a saucer up-side-down on a plate, and place them in quarters round: in either case as a salmagundi. Chopped veal, yolk of egg, beetroot, anchovy, apple, onion, ham, and parsley. A very small bit of the white of the egg must be cut off, to make it stand on the dish as a cup.
An earlier (note the spelling) version from John Farley
(The London Art of Cookery 1784)