Recipe for chef’s smørrebrød with chicken salad
Delicious homemade chicken salad with plenty of tips and tricks from a chef.
Here, we have crispy rye bread, homemade dressing, crispy chicken skin/bacon, pickled rhubarb, curry-pickled pearl onions, romaine lettuce, and chives on top.
In my work with GastroFun PREMIUM, I am fortunate to meet many skilled food profiles, and here I visited Thomas Søndergaard Christensen from Restaurant Møllegården on Alrø island in East Jutland.
Most of the measurements in the recipe are approximate, as it generally involves tasting and adjusting continuously. We have only made two servings, even though there is enough chicken for maybe 6-8 people.
Below you can see a teaser for the video recipe, which you can of course find in PREMIUM:
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Equipment
- Potato Peeler
- Cutting Board
- Chef'S Knife
- Pot
- Bowl
- Whisk
- Bread Knife
- Frying Pan (option 1)
- Toaster (option 2)
- Oven (option 3)
Ingredients
Boiled chicken
- 1 pcs. Whole Chicken
- Parsnip
- Carrots
- Peppercorns
- Bay Leaf
Mayonnaise
- 2 pcs. Egg Yolk
- 2.5 gram Dijon Mustard
- 2.5 gram Lemon Juice or white wine vinegar
- 135 gram Oil about
- Salt and Pepper
Dressing
- 190 gram Mayonnaise above
- 95 gram Sour Cream 38 %
- 2 gram Curry
- Salt and Pepper
- 5 gram Lemon Juice about
- 5 gram Vinegar e.g., the pickling liquid from cornichons
- 3 gram Sweet chili sauce can be substituted with sugar or honey
Toasted rye bread
- 2 slices Rye Bread
- Butter
- Oil
Serving
- Romaine Salad
- Bacon crispy fried
- Pickled onions curried pearl onions
- Pickled Rhubarb
- Chives
Instructions
Boiled Chicken
- Peel the parsnips and carrots and chop them into larger pieces. Put them in a pot along with the chicken, peppercorns, bay leaves, and water. Bring the pot to a boil and then reduce the heat to simmer for 40 minutes. Turn off the heat and let it steep for about 20-30 minutes in the liquid. Take the chicken out and place it in a bowl and refrigerate it. When the chicken is cold, the meat should be shredded, preferably into rough/large pieces.
Mayonnaise
- Put the egg yolks in a bowl along with the lemon juice/vinegar and mustard. Whisk until light and thick. Slowly add drops of oil while whisking vigorously. Continue with more oil at a time until you have a nice, thick mayonnaise. Season with salt and pepper to taste.
Dressing
- Put mayo, crème fraîche, salt, and curry in a bowl. Whisk well together. Add pepper and stir again. Add lemon juice, vinegar, and something sweet, e.g., sweet chili sauce, and taste it to see if it needs a bit of salt or more of anything.
Chicken Salad
- Now the chicken salad needs to be completed. There should be more chicken than dressing. Put the chicken in the dressing and fold it gently, there should be no more whisking. When the ratio of dressing to chicken is correct, season it with salt.
Toasted Rye Bread
- Cut slices of rye bread and toast them in a pan with a mixture of butter and oil. They just need to get a bit of a crust on each side. When they're ready, place them on absorbent paper, so you don't get all the fat on the plate. You can also toast them in the oven or on a toaster.
Assembling the Smørrebrød
- Rinse your romaine lettuce and pat it dry. Put 2 slices of the lettuce at the bottom of the rye bread. Add a good dollop of chicken salad on top. Put the crispy fried bacon on top. You can also use crispy fried chicken skin or, as we did, both. Finely chop your chives and sprinkle on top. Enjoy your meal.
Notes
Pickled Rhubarb:
Bring the mixture below to a boil until the sugar is dissolved:3 dl Sugar
3 dl Vinegar
3 dl White Wine
1 Cinnamon Stick
1 Star Anise
1 Bay Leaf
Clean your rhubarb and cut them into smaller pieces. Put them in a pickling jar.
Pour the liquid over your rhubarb and when it has cooled down, close the jar and let them steep for a few days.