Smørrebrød with Chicken Salad, Asparagus, Mushroom and Tarragon

Name: Smørrebrød with Chicken Salad, Asparagus, Mushroom and Tarragon
Prep time: 25 min
Total time: 50 min

November 26, 2019

Prep 25 min Total 50 min

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.

Chicken salad with asparagus, mushroom and tarragon assembly © kvalifood.com

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.