Smørrebrød: Chicken salad, Potato and Grilled Sirloin by Adam Aamann

At their simplest, smørrebrød are open-faced sandwiches on a thin layer of rye bread  (rugbrød). The name of the sandwich itself comes from the words for butter (smør) and bread (brød). According to several sources, smørrebrød was first developed by farmers. They would pack leftovers from dinner the night beforehand and place them on a ‘plate’: a slice of bread.

From there, a gastronomic tradition was born. Adam Aamann inspired a rediscovery of smørrebrød and received the 2007 “Gastronomic Academy Honorary Award” for his efforts to make open sandwiches into a culinary craftsmanship.

Chicken salad, Potato and Grilled Sirloin Smørrebrød

Here’s one of Aamann’s favorites.

Happy Cooking!

Smørrebrød: Chicken salad, Potato and Grilled Sirloin
 
Author:
Recipe Type: Appetiser
Cuisine: Danish
Ingredients
CREAMY CHICKEN SALAD
    MEAT
    • 7,5kg. Breast on bones
    • 7,5kg. Boneless upper leg
    • (Yields around 8kg. Cooked and pickled chicken)
    DRESSING
    • 2.5 liters crème fraiche (38%)
    • 2 liters yoghurt (10%)
    • 3.5kg. mayonnaise
    • 650g whole grain Dijon mustard
    • 450g liquid honey (e.g. acacia)
    • 2 deciliters Fresh lemon juice
    • 100g salt
    • 20g. freshly ground black pepper
    FILLING
    • 5kg. celeriac
    LITTLE GEM SALAD
    • Mini romaine leaves
    PICKLED CELERIAC
    • 10kg celeriac
    • 8 liters Pickle brine (base)
    APPLE DICES
    • Apples
    • Fresh lemon juice
    CELERY CRUDITE
    • Celery
    OTHER
    • Chives
    • Bacon
    • Cress
    ARRANGING CREAMY CHICKEN SALAD
    • 1 slice of rye bread
    • 80-90g of chicken salad
    • 1 leaf of little gem (2 if smaller)
    • 1 table spoon of topping mix / 15g.
    • 1-2 slices of bacon
    • Cress
    COTTAGE CHEESE -
    • Cottage cheese
    • Cottage cheese 4.5%
    • Flake salt
    • Black pepper
    • Chopped lovage leaves
    LOVAGE EMULSION -
    • 60g lovage leaves
    • 200g past. Egg yolks
    • 40g Dijon mustard
    • 100g. apple vinegar
    • 1,75l. neutral oil (cooler cold)
    • 50g honey
    • 60g fresh lemon juice
    • 35g flake salt
    • ½ clove of garlic
    PICKLED ONIONS -
    • Pickled onions
    • Red onions (or, Zittauer, salad, scalottes, pearl etc.)
    • Pickle brine base
    • Mustard seeds 8g./l pickle brine base
    • Salt
    CRISPY SHREDDED POTATOES -
    • Crispy shredded potatoes
    • Baking potatoes
    • Water
    • Salt 30g/l water
    • Neutral oil

    Hungry for more? See also:

    Natalia Bohórquez Rodríguez

    Colombian based in Barcelona • Master in Marketing / Gastronomy • PR & Culinary Liaison • Food writer

    More Posts - Website - Twitter - LinkedIn

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