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Smørrebrød: Chicken salad, Potato and Grilled Sirloin


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  • Author: Adam Aamann

Ingredients

Scale

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
  • 8090 g of chicken salad
  • 1 leaf of little gem (2 if smaller)
  • 1 table spoon of topping mix / 15g.
  • 12 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

  • Category: Appetiser
  • Cuisine: Danish
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