Smørrebrød with chicken and pickled onions
4 servings
50 minutes
Smørrebrød with chicken and pickled onions is a tribute to Danish culinary traditions, where simplicity and sophistication intertwine harmoniously. This open sandwich, adorned with tender chicken meat and tangy pickled onions, offers a rich palette of flavors: the creamy softness of the chicken, the slight acidity of the onion, and the aroma of fresh herbs. Rye bread adds density and depth to the dish, while potatoes contribute tenderness. Smørrebrød is perfect as a hearty snack or light dinner, especially when complemented by a glass of cool beer. This dish embodies Scandinavian gastronomy that values naturalness and a delicate balance of ingredients.
1
Submerge a 2 kg chicken 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 for four hours until cooked. The chicken can be left in the broth for another day or removed immediately — it should easily fall apart into strands.
- Chicken: 1 piece
- Salt: 115 g
- Bay leaf: 4 pieces
- Dill stalks: 40 g
- Black peppercorns: 10 pieces
- Fennel seeds: 2 g
- Dill seeds: 2 g
2
Peel the potatoes and boil them until cooked in one liter of water, adding the remaining salt, bay leaf, and three dill stems. Let cool.
- Salt: 115 g
- Bay leaf: 4 pieces
- Dill stalks: 40 g
- New potatoes: 100 g
3
Slice the onion into rings, pour boiling water over it and let it sit for a minute, then remove and cool. Boil 200 ml of water with vinegar and sugar, pour this mixture over the onion, and let it sit for twenty minutes.
- Onion: 100 g
- Sugar: 40 g
- White wine vinegar: 75 ml
4
Make smørrebrød: for each serving, mix 200 grams of chicken with half the volume of sour cream, add mustard to taste, salt and pepper. Slice the potatoes into rounds. Spread butter on the bread, layer with potatoes, then the chicken mixture on top. Garnish with onion rings and herbs to taste. Serve with cold beer.
- Chicken: 1 piece
- Sour cream: 100 g
- Mustard: to taste
- Ground black pepper: to taste
- New potatoes: 100 g
- Rye bread: 2 pieces
- Butter: to taste
- Onion: 100 g
- Fresh herbs: to taste