Smørrebrød with Chicken Salad with Tarragon and Apple
Chicken Salad with Tarragon and Apple © kvalifood.com
Cooked chicken is shredded and mixed with mayo, fresh tarragon and diced apple. Toasted buckwheat is sprinkled on top for crunch. A classic chicken salad with a bit more character than usual.
Ingredients
Yields 4 servings
Rye bread
- 4 slices rye bread
- soft butter, for spreading
Chicken salad
- 400 g cooked chicken breast, shredded or roughly chopped
- 3 tbsp mayonnaise
- 1 tbsp crème fraîche 18%
- 1 apple, peeled and diced
- 2 tbsp fresh tarragon, roughly chopped
- 1 tsp lemon juice
- salt
- pepper
Assembly
- 2 tbsp toasted buckwheat
- fresh tarragon sprigs
- flake salt
Directions
Chicken salad
Mix the mayo and crème fraîche. Fold in the chicken, apple and tarragon. Add the lemon juice and season with salt and pepper. Refrigerate for at least 30 minutes to let the flavours develop.
Toasted buckwheat
Toast buckwheat in a dry pan over medium heat for 3–4 minutes until golden. Keep an eye on it — it burns easily.
Assembly
Butter the rye bread with soft butter. Spread the chicken salad generously on the bread. Sprinkle with toasted buckwheat and garnish with fresh tarragon sprigs and flake salt.