Smørrebrød with Chicken, Bacon and Avocado Cream

Chicken with bacon and avocado cream © kvalifood.com

This is a modern smørrebrød that borrows from the club sandwich tradition and translates it to the open bread. The chicken is fried in butter so it gets a golden crust but stays moist, then sliced thin on the diagonal. Crispy bacon adds salt and crunch, while the avocado cream provides a soft, creamy richness that ties it all together. Served on white bread rather than rye, it stays lighter than many classic smørrebrød, and it works well as a summer spread.

Chicken with bacon and avocado cream assembly © kvalifood.com
Chicken with bacon and avocado cream assembly © kvalifood.com

Ingredients

Yields 4 servings

Avocado cream

  • 1 ripe avocado
  • 2 tbsp crème fraîche
  • 1 tbsp lemon juice
  • salt
  • pepper

Assembly

  • 4 slices white bread
  • butter, for the bread
  • 2 chicken breasts, cooked and sliced
  • 8 rashers crispy bacon
  • 2 tomatoes, sliced
  • salad leaves
  • chervil
  • flaky salt

Directions

Chicken

Season the chicken breasts with salt and pepper. Fry in butter over medium heat, 6–7 minutes on each side. Leave to rest 5 minutes. Slice on the diagonal.

Avocado cream

Mash the avocado with crème fraîche and lemon juice. Season to taste.

Assembly

Spread the bread with butter. Lay salad leaves and tomato slices. Spread avocado cream. Place chicken slices and crispy bacon on top. Garnish with chervil and flaky salt.