Smørrebrød: chicken and lovage salad on rye bread

Smørrebrød: chicken and lovage salad on rye bread

By
From
The Scandinavian Cookbook
Serves
4
Photographer
Lars Ranek

Smørrebrød (sometimes called ‘open sandwiches’) are traditionally served at lunchtime, though I also like to eat them for supper on Sunday. This is the perfect meal to serve guests staying for the weekend. If you can’t find lovage, use tarragon or parsley.

Ingredients

Quantity Ingredient
1 bunch lovage
1 small chicken
1 tablespoon sea salt
1 tablespoon whole peppercorns
2 tablespoons half-fat creme fraiche
2 tablespoons Mayonnaise
salt
pepper

To serve

Quantity Ingredient
4 slices rye bread
crunchy lettuce leaves

Method

  1. Pick the leaves from four stems of the lovage and set them aside for the salad. Put the chicken in a pot with the four lovage stems, salt and peppercorns. Add enough water to cover the chicken. Bring to the boil, then reduce the heat and leave to simmer for 1 hour.
  2. When the chicken is cooked, carefully lift it out of the water and place on a tray. Once it is cool enough to handle, remove the skin and peel the chicken meat off the bones, discarding the bones and skin.
  3. Chop the reserved lovage leaves. Put the chicken pieces in a mixing bowl with 6 tablespoons of the chopped lovage, plus the crème fraîche and mayonnaise. Fold together and season to taste with salt and freshly ground pepper.
  4. Arrange the slices of rye bread on four plates, then place the lettuce on the bread and add the chicken salad. Take the remaining lovage stems and cut them in two lengthways. Use them to garnish the smørrebrød before serving.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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