Smørrebrød with Chicken Salad, Asparagus, Mushroom and Tarragon
Chicken Salad with Asparagus, Mushroom and Tarragon © kvalifood.com
Chicken salad is one of the finer pieces in Danish smørrebrød tradition and has a regular place on the Easter lunch table, where it is often served on white bread. The chicken is poached slowly in stock so it stays moist and can be pulled into chunky pieces with good texture. The white asparagus and sautéed mushrooms add earthy sweetness, while tarragon and chervil give a fresh, herby character that is central to the flavour. The crème fraîche in the dressing makes the salad lighter than an all-mayonnaise version, and the lemon juice keeps everything sharp and balanced.
Ingredients
Yields 4 servings
Poached chicken
- 2 chicken breasts
- 1 l chicken stock
- 1 bay leaf
- 3 peppercorns
- 1 sprig thyme
Chicken salad
- the poached chicken breasts, pulled into pieces
- 6 white asparagus, cut into pieces
- 100 g mushrooms, sliced and sautéed
- 3 tbsp mayonnaise
- 3 tbsp crème fraîche
- 2 tbsp finely chopped tarragon
- 1 tbsp finely chopped chervil
- 1 tsp Dijon mustard
- ½ lemon, juice of
- salt
- white pepper
To serve
- 4 slices white bread (or rye bread)
- butter, for the bread
- 4 slices crispy bacon (optional)
- watercress
- chervil
- tarragon
- coarsely ground black pepper
Directions
Poached chicken
Bring the stock to the boil with the bay leaf, peppercorns and thyme. Turn down the heat. Add the chicken breasts and poach at a gentle simmer for 15–18 minutes. Remove and leave to cool. Pull into chunky pieces.
Chicken salad
Sauté the mushrooms in butter over high heat. Leave to cool. Mix together the chicken, asparagus and mushrooms with the mayo, crème fraîche, tarragon, chervil, mustard and lemon juice. Season to taste.
To serve
Butter the bread. Spread the chicken salad generously. Top optionally with crispy bacon. Garnish with watercress, chervil and tarragon. Scatter with pepper.