Chicken salat for Scandinavian rye bread or sandwiches #21/56
Recipe – Scandinavian rye bread chicken salat
Ingredients: (enough for 12 half slices of rye bread or 6 sandwichens)
400 grams of chicken legs meat
170 grams of pickled gherkins
140 grams of pineapple
140 grams of celeriac
160 grams of sour cream 2/3
80 grams of mayonnaise 1/3
Spice dressing with salt and curry
Served with roasted bacon and cress on top
Instructions:
- Prepare the chicken legs meat by simmer boiling them for 15 minutes in water with two dissolved cubes of chicken stock. After boiling and cooling down cut the meat in small pieces suited for your chicken salat.
- Prepare the celeriac by cutting it up in small pieces and boil it for 2 minutes in the leftover chicken stock used to boil the chicken legs in. Next filter the stock from the celeriac pieces using a sieve and let them cool down in a separate container.
- Prepare the pineapple by cutting it up in small pieces. Set a few pieces aside for garnishing the finished salat.
- Prepare the pickled gherkins by first drying them up using a paper towel. Next cut them in thin slices from top to toe so to speak. Dry the cut slices again with the paper towel and finalize the cutting of the gherkins into small pieces. Set a few pieces aside for garnishing the finished salat.
- Make the dressing by mixing mayonnaise 1/3 and creme fraise 2/3 with a little curry and salt. Be careful not to use too much salt as the gherkins contain salt as well. Also, there is no need to add acidity to the dressing as you got that from the gherkins and the pineapple. The pineapple and the gherkins also add sweetness to this lunch dish so no need for putting sugar in the dressing either.
- Mix cut chicken meat, gherkins, pineapple and celeriac together with the dressing.
- Transfer mixed salat to a nice-looking serving bowl and top it off with the cut pineapple and gherkins you set aside. Also don’t forget to top off with some pieces of roasted bacon and also a little bit of cress.
Important observations:
Remember to dry off the gherkins with a paper towel. If you don’t the salat dressing will be too liquid. Also, if you can’t find unboned chicken legs in your supermarket the next best thing is unboned chicken wings. The chicken breasts are the least tasty meat on a chicken.
If the supermarket is out of pineapple, you can use seedless grapes instead that are cut in half. If you use grapes instead of pineapple, also remember to replace the carry with grinded black pepper.
Serving suggestions:
Best way to serve this chicken salat is together with roasted Scandinavian rye bread as well as roasted bacon pieces and cress for topping off the salat. Also place salt and pepper grinders on the table so people can add more heat and salt if they like.
For making Scandinavian Rye Bread – Christmas edition #8/42 | HMexperience.dk
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For making Homemade mayonnaise in less than 4 minutes #17/52 | HMexperience.dk
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