COPENHAGEN CHICKEN SMORREBROD
An ode to Danish smorrebrod (open sandwiches), this seemingly simple dish, actually has several key elements, but are worth the prep time. A homemade spiced mayo, with roast chicken, mushrooms and bacon. All on a buttered slice of rye.
Provided by Matt
Number Of Ingredients 15
Steps:
- First, slow cook the chicken thighs in an oven heated to 180c. Season chicken with salt and pepper and cover with foil. This will help keep the steam in and make the chicken tender. Bake for 20-30min - or until juices run clear. Cool and separate meat into a separate bowl, use the bones for your own stock. Shared this with two forks until you have small bitesize pieces.
- For the bacon, heat the oven to 180C. Between two sheets of parchment paper, place the strips of bacon (streaky if in the UK, or regular if you are in North America). Place this on a baking sheet, and place an oven proof dish over top to keep it flat. Bake for about 10-15min, or until crispy. The fat should have rendered, making this a crisp shard of bacon. Remove to a drying rack quickly and save until plating.
- In a frying pan, heat ½ the butter until it is foaming, and toss in the garlic. Once this starts to be fragrant, add the quartered mushrooms. Turn down the heat and slowly cook this until the mushrooms are cooked. Drain and let mixture cool.
- In a clean bowl, add the egg yolks with mustard. While whisking vigorously, and slowly start to add the oils. Once you have a good mayo, add the vinegar, juice and zest of ½ a lemon, spices and the parsley. Then mix in the chicken and mushrooms and season with salt and pepper to taste. Put this into the fridge for at least 30min to ensure it is cool.
- To construct, take a slice of good rye bread and put a thin layer of butter. Take a scoop of the chicken mixture on top. Top this with the bacon shards and few leftover herbs.
DANISH SANDWICHES (SMøRREBRøD)
ZWT6 Denmark. No access to a Danish supermarket? No problem! You'll likely need to find a substitute for the dark Danish bread (�rugbrød�) that most Danish sandwiches are made with. Your best bet is to buy the darkets, heaviest bread sold at your local bakery. Be sure to slice it thinly when making the sandwiches. F.com's Deantini gives us tips including purchasing the dark rye bread at most larger supermarkets in Canada which is often called 'vollkornbread' or 'pumpernickel bread', both are acceptable substitutions. Noting a egg/shrimp combo can also be served on white bread - as quite acceptable ;). Recipe from http://www.thecopenhagenreport.com.
Provided by UmmBinat
Categories Low Cholesterol
Time 7m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- To build danish sandwiches, a slice or two of whatever chosen topping (�pålæg�) is placed on a slice of buttered bread. Toppings are artfully added to create a tasty sandwich -- with visual appeal!
- When at home with friends, people pass dishes of sliced breads around the table, and then to pass around each dish of toppings, and make their own sandwiches.
- In Denmark, Danish sandwiches are typically eaten with a fork and knife.
Nutrition Facts : Calories 215.3, Fat 11.1, SaturatedFat 1.5, Cholesterol 7.4, Sodium 621.9, Carbohydrate 18.1, Fiber 0.6, Sugar 5.5, Protein 10
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