Smørrebrød with Chicken and Pickled Onions
Appetizers • Danish
Description
Smørrebrød with Chicken and Pickled Onions
Ingredients
- Rye Bread 2 pieces
- Poultry 1 piece
- Salt 5 oz
- Bay leaf 4 pieces
- Dried Dill Stems 0 oz
- Green peppercorns 10 pieces
- Nigella Seeds 0 oz
- Dill 0 oz
- Onion 5 oz
- Sugar 0 oz
- Champagne Vinegar 5 fl oz
- New Potatoes 5 oz
- Sour Cream 5 oz
- Butter to taste
- Mustard Greens to taste
- Ground Black Pepper to taste
- Herbs to taste
Step-by-Step Guide
Step 1
Place a chicken weighing about 2 kg in four liters of cold water. Add 100 grams of salt, 3 bay leaves, dill (seeds and stems), fennel, and black pepper. Simmer on low heat until cooked for about four hours. You can leave the chicken in the broth for another day or remove it immediately—it should easily fall apart into strands.
Step 2
Peel the potatoes and cook them in one liter of water until tender, adding the remaining salt, a bay leaf, and three sprigs of dill. Allow to cool.
Step 3
Slice the onion into rings, pour boiling water over it, and let it sit for a minute. Remove and cool it down. Boil 200 ml of water with vinegar and sugar, then pour this mixture over the onion and let it sit for twenty minutes.
Step 4
Assemble the smørrebrød: for each serving, mix 200 grams of chicken with half the amount of sour cream, add mustard to taste, and season with salt and pepper. Slice the potatoes into rounds. Spread butter on the bread, layer the potatoes on top, and then add the chicken mixture. Garnish with rings of onion and herbs to taste. Serve with cold beer.
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