Smørrebrød with Chicken Salad with Tarragon and Apple

February 2, 2015

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.

Chicken salad with tarragon and apple assembly © kvalifood.com

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.