Smørrebrød with chicken salad, apple and tarragon
Recipe for a delicious piece of smørrebrød with chicken salad, tarragon and crisp bacon.
Servings 4 people
Calories 325kcal
Ingredients
- 350 g poached or roast chicken, cut into small dice
- 1 apple, cut into small dice
- 5-6 sprigs fresh tarragon, leaves picked and finely chopped
- 150 ml crème fraîche
- 2 tbsp mayonnaise
- 1 1/2 tsp Dijon mustard
- 1-2 tsp freshly squeezed lemon juice
- Salt and freshly ground pepper
To serve
- 4 slices coarse Danish rye bread (rugbrød)
- 4 rashers bacon
- Garnish e.g. sorrel leaves, fennel fronds or fresh herbs
Instructions
- Fry the bacon until crisp in a frying pan, in the oven or in an air fryer. Leave it to drain on a little kitchen paper.You will find the oven and air fryer methods on my website - links in the introduction.
- Stir together the crème fraîche, mayonnaise, Dijon mustard and lemon juice to make the dressing, and season with salt and freshly ground pepper.
- Fold the chicken, apple and tarragon into the dressing, then taste again and adjust with more lemon juice, salt or pepper if needed.
- Divide the chicken salad between the 4 slices of coarse rye bread, top with the crisp bacon and a few fresh herbs.
Nutrition
Calories: 325kcal | Carbohydrates: 24g | Protein: 28g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 657mg | Potassium: 527mg | Fiber: 3g | Sugar: 7g | Vitamin A: 59IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg