Smørrebrød with Chicken, Horseradish Cream and Pickled Beetroot

Name: Smørrebrød with Chicken, Horseradish Cream and Pickled Beetroot
Prep time: 10 min
Total time: 40 min

June 29, 2018

Prep 10 min Total 40 min

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.

Chicken with horseradish cream and pickled beetroot assembly © kvalifood.com

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.