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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