Flemish Salad is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic Belgian-style salad of herring, apples, beetroot, potatoes, Brussels sprouts, spring onions and pickled shrimps in a light vinaigrette dressing. The full recipe is presented here and I hope you enjoy this classic British version of: Flemish Salad.
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This is a classic recipe for a Victorian version of Russian Salad that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 375.—FLEMISH SALAD.
Prepare two Dutch herrings as indicated in No. 352; and to these pieces of herrings add two apples peeled and shred, some beetroot and potatoes cut in squares, a few Brussels sprouts, a few green onions, and picked shrimps, and some curled celery; season with oil, vinegar, pepper and salt. The vegetables must be cooked. Note.—Any kind of dried or pickled fish may be substituted for herrings, if preferred.
Modern Redaction
Ingredients:
2 Dutch herrings
2 apples, peeled, cored and grated
1/2 beetroot, cooked, peeled and diced
2 potatoes, cooked, peeled and diced
6 small Brussels sprouts, cooked and halved
6 spring onions, chopped
100g pickled shrimps
4 tbsp curled celery
4 tbsp olive oil
2 tbsp vinegar
salt and freshly-ground black pepper
Method:
Flake the herring in pieces and combine in a bowl with the apples, beetroot, potatoes, Brussels sprouts, spring onions, shrimps and curled celery.
Whisk together the vinegar and oil in a bowl and season to taste. Pour the dressing over the salad, toss lightly and serve.
If you wish to make curled celery, then follow the instructions here: Slit celery sticks with a sharp knife so that you end up with thin slivers of celery that naturally curl up. Place these in iced water so they curl even more, cut into lengths and use.
