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

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

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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.

See Also

Happy Cooking!

Smørrebrød: Chicken salad, Potato and Grilled Sirloin

Adam Aamann
Course Appetiser
Cuisine Danish

Ingredients
  

CREAMY CHICKEN SALAD

    MEAT

    • 7,5 kg. Breast on bones
    • 7,5 kg. Boneless upper leg
    • Yields around 8kg. Cooked and pickled chicken

    DRESSING

    • 2.5 liters crème fraiche 38%
    • 2 liters yoghurt 10%
    • 3.5 kg. mayonnaise
    • 650 g whole grain Dijon mustard
    • 450 g liquid honey e.g. acacia
    • 2 deciliters Fresh lemon juice
    • 100 g salt
    • 20 g. freshly ground black pepper

    FILLING

    • 5 kg. celeriac

    LITTLE GEM SALAD

    • Mini romaine leaves

    PICKLED CELERIAC

    • 10 kg 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
    • 80-90 g 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 -

    • 60 g lovage leaves
    • 200 g past. Egg yolks
    • 40 g Dijon mustard
    • 100 g. apple vinegar
    • 1,75 l. neutral oil cooler cold
    • 50 g honey
    • 60 g fresh lemon juice
    • 35 g 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:

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