Salpicão is a Spanish word meaning “a good pinch of salt”, and refers to recipes containing meat or fish with vegetables.
In Brazil it is a beautiful, fresh and tantalizing “salad”, full of character, almost a complete meal. It is served either as an appetizer or as a side dish. “Salpicão” never fails at parties or in well-assorted summer buffets as well as at Christmas and at New Year’s Eve.
• 500 g chicken breast or turkey breast
• 250 g of 3 mm thick sliced ham
• 1 onion
• 2 carrots
• 2 celery stalks
• 1 fennel
• 2 sweet peppers
• 120 g boiled peas
• 2 green apples
• 200 ml mayonnaise
• 200 ml heavy whipping cream
• 3 tablespoons ketchup
1. Cook the meat with salt, black pepper and parsley in boiling salted water to cover until soft. Allow to cool and shred very finely.
2. Roast the sweet pepper in the oven and, while it’s still warm, peel and remove the seeds.
3. Cut the ham, vegetables and peeled apples into thin strips about 4 cm long.
4. Blanch the onions and carrots strips in boiling water for 1 minute and allow to cool.
5. Mix all the ingredients together and adjust the salt to taste.
6. Kept in the fridge until serving time.
Posted on: 11 November 2011