Smørrebrød: Chicken salad, Potato and Grilled Sirloin
Adam Aamann
Course Appetiser
Cuisine Danish
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
PICKLED CELERIAC
- 10 kg celeriac
- 8 liters Pickle brine base
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