Jomfruens Natmad with Chicken Salad and Bacon
Jomfruens Natmad with Chicken Salad and Bacon © kvalifood.com
Jomfruens natmad (the maiden’s midnight snack) is the female counterpart to dyrlægens natmad — the same structure with liver pâté as the base, but with chicken salad instead of pressed pork. Smoked paprika potatoes and crispy bacon add depth and texture. It is a substantial smørrebrød that works as a small dish in its own right.
Ingredients
Yields 4 servings
Chicken salad
- 300 g cooked chicken breast, finely chopped
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 2 tbsp crème fraîche 18%
- salt
- white pepper
Bacon and potatoes
- 8 slices bacon
- 2 potatoes, cooked and sliced
- smoked paprika, to taste
To serve
- 4 slices rye bread
- butter, for the bread
- 4 slices liver pâté
- salt
- pepper
Directions
Chicken salad
Mix together the mayonnaise, crème fraîche and Dijon mustard. Fold in the chopped chicken and season with salt and white pepper. Refrigerate.
Bacon and potatoes
Fry the bacon until crispy in a pan and leave to drain on kitchen paper. Toss the potato slices in a little smoked paprika.
To serve
Spread the rye bread with butter. Lay the liver pâté slices on top. Distribute the chicken salad over and arrange the potato slices around. Break the bacon into pieces and scatter over the top. Season with salt and pepper.