Smørrebrød with Chicken, Horseradish Cream and Pickled Beetroot
Chicken with Horseradish Cream and Pickled Beetroot © kvalifood.com
Horseradish and chicken is a combination rooted in Nordic cooking, where the sharp root has been used as a seasoning for centuries. The horseradish cream adds a warm, peppery bite that wakes up the mild chicken, while the pickled beetroot brings sweetness and acidity in a deep ruby colour. The pickled red onions add another layer of sharpness and crunch. The result is a smørrebrød with a clean, bold flavour profile that balances the mild and the intense.
Ingredients
Yields 4 servings
Horseradish cream
- 1 dl crème fraîche 38%
- 2 tbsp freshly grated horseradish
- 1 tsp lemon juice
- 1 tsp honey
- Salt
Pickled red onions
- 2 red onions, thinly sliced into rings
- 1 dl red wine vinegar
- 2 tbsp sugar
- ½ tsp salt
Assembly
- 4 slices dark rye bread
- Butter, for the bread
- 2 chicken breasts, poached and sliced
- Pickled beetroot (see recipe #32)
- Chives
- Chervil
- Coarsely ground black pepper
Directions
Horseradish cream
Mix the crème fraîche, horseradish, lemon juice and honey. Season to taste.
Pickled red onions
Bring the vinegar, sugar and salt to the boil. Pour over the onions. Leave to steep for 30 minutes.
Assembly
Butter the rye bread. Lay the chicken slices on top. Spoon over the horseradish cream and pickled beetroot. Top with the pickled red onions. Garnish with chives, chervil and pepper.