Servings: people
Chicken Salad with Mushrooms and Pickles
We had the former Masterchef Christmas winner Morten Elenhardt Bournonville join us in our TV kitchen, and he shared his favorite Christmas lunch dish with us in the form of an open-faced sandwich with chicken salad, pickled red onions, pickled beech mushrooms, champignon mushrooms, asparagus, and crispy chicken skin on top.
Equipment
- Cutting Board
- Knife
- Baking Tray
- Baking Paper
- Oven
- Pot
- Frying Pan
Ingredients
Chicken Salad
- 1 pcs. Chicken
- 150 gram Mayonnaise make it yourself or use Hellmann’s
- 100 gram Sour Cream 0.18
- 30 gram Dijon Mustard
- Salt and Pepper
- 1 pcs. Lemon Organic or pesticide-free lemon - juice and zest from here
- 200 gram Bacon diced
- 200 gram Mushroom
Garnish
- Pickled red onions
- Pickled beech mushrooms
- Watercress
- Pea Shoots
- Chicken Skin crispy
Sides
- 4 slices Rye Bread
- Butter
Instructions
Crispy Chicken Skin
- Scrape the excess fat from the back of the skin and place it on a piece of baking paper on a baking tray. Lightly salt it and place another piece of baking paper on top followed by another baking tray to keep the skin pressed during baking.
- Bake at 180 degrees Celsius (356 degrees Fahrenheit) for about 20 minutes until it is crispy.
- Let the skin drain on a piece of paper towel and optionally dab the top side to remove excess fat. Give the skin a light sprinkle of salt.
Chicken Salad
- If you want to make crispy chicken skin, remove the skin from the chicken before boiling it.
- Boil the chicken for about 1 hour. Add salt, peppercorns, thyme, rosemary, onion, and bay leaves to the cooking liquid. Ideally, let the chicken cool down in the liquid and preferably steep in the brine overnight.
- Remove the meat from the chicken and cut it into rough cubes.
- Mix mayo, crème fraîche, Dijon mustard. Season with lemon juice and zest, salt, and pepper. It should have a good bite from the Dijon mustard.
- Fry the bacon until crispy and drain it on a piece of absorbent paper.
- Slice the mushrooms and fry them in the bacon fat. Add a bit of extra butter or oil if there isn’t enough fat for frying.
- When the bacon and mushrooms have cooled, mix them into your dressing along with the chicken meat. Chickens vary in size and meat quantity, so assess whether all the meat should be mixed in.
Serving
- Slice the rye bread and butter it.
- Generously top the bread with chicken salad.
- Add pickled red onions and pickled beech mushrooms.
- Garnish with cress and pea shoots.
- Break pieces of chicken skin and place them on top.
- Enjoy your meal.