Danish open sandwich (smørrebrød)

Ingredients

• 2 loaves good quality rye bread
• 150 g butter, softened

Chicken Waldorf filling:

• 1 chicken breast fillet
• 50 g walnuts, crushed
• ¼ apple, brunoise (See Note)
• ½ bunch chives, chopped
• ½ eschalot, brunoise (See Note)
• 1 stalk celery, brunoise (See Note)
• 100 g good quality mayonnaise

Roast beef filling

• 4 tbsp Dijon mustard
• 200 g roast beef slices
• 100 g cornichons, cut in half horizontally 

Smoked salmon filling

• 1 bunch dill, chopped
• 100 g crème fraiche
• 200 g sliced smoked salmon
• 1 avocado, sliced
• 40 g red onions, sliced thinly

Instructions

1. Make the chicken Waldorf filling: Poach chicken breast for 15 minutes or until cooked through. Remove from water and allow to cool. Dice the chicken breast and place in a bowl. Add the walnuts, apples, chives, celery and mix in the mayonnaise. Season to taste. Set aside.
2. Slice the rye bread and toast until golden.
3. Spread butter on each slice of bread.
4. To assemble the roast beef smorrebrods: Spread mustard on 4 slices of bread then follow with roast beef slices and cornichons. Season with salt and pepper to taste.
5. To assemble the smoked salmon smorrebrods: Mix crème fraiche and dill together. Season with salt and pepper. Spread dill crème fraiche on 4 slices of bread, then follow with salmon, avocado and onion.
6. To assemble the chicken waldorf smorrebrods: Spread a generous amount of chicken waldorf filling on 4 slices of rye bread. Serve the smorrebrods to your guests.

Note

• Brunoise means to cutting vegetables into very small, evenly sized pieces. Cut the apple, eschalot and celery into 3 mm dice.

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