Smørrebrød with Chicken, Salt-Baked Celeriac and Bacon
Chicken with Salt-Baked Celeriac and Bacon © kvalifood.com
Salt-baked celeriac becomes soft and concentrated in flavour and goes well with chicken. Dried crispy bacon adds crunch. Leftover cooked or roasted chicken works well here.
Ingredients
Yields 4 servings
Salt-baked celeriac
- 400 g celeriac
- coarse salt, for seasoning
- 2 tbsp olive oil
- salt
- pepper
Chicken salad
- 300 g cooked chicken, shredded
- 2 tbsp mayonnaise
- 1 tbsp crème fraîche 18%
- 1 tsp Dijon mustard
- 1 tbsp chopped chives
- salt
- pepper
Assembly
- 4 slices rye bread
- 4 slices dried bacon
- butter, for the bread
Directions
Salt-baked celeriac
Peel the celeriac and cut into 1 cm thick slices. Place on a lined baking tray, brush with oil and sprinkle with salt and pepper. Bake at 400°F (200°C) for about 25 minutes until tender and lightly golden. Leave to cool.
Bacon
Fry the bacon slices in a dry pan over high heat until crispy. Drain on kitchen paper.
Chicken salad
Shred the chicken into smaller pieces. Mix the mayonnaise, crème fraîche and Dijon mustard. Fold the chicken into the dressing and season with salt, pepper and chives.
Assembly
Butter the bread. Spread the chicken salad over the bread and top with a couple of slices of salt-baked celeriac and a crispy rasher of bacon.