serves
4
prep
30 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
30
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 2 loaves good quality rye bread
- 150 g butter, softened
Chicken Waldorf filling:
- 1 chicken breast fillet
- 50 g walnuts, crushed
- ¼ apple, brunoise (See Note)
- ½ bunch chives, chopped
- ½ eschalot, brunoise (See Note)
- 1 stalk celery, brunoise (See Note)
- 100 g good quality mayonnaise
Roast beef filling
- 4 tbsp Dijon mustard
- 200 g roast beef slices
- 100 g cornichons, cut in half horizontally
Smoked salmon filling
- 1 bunch dill, chopped
- 100 g crème fraiche
- 200 g sliced smoked salmon
- 1 avocado, sliced
- 40 g red onions, sliced thinly
Instructions
- Make the chicken Waldorf filling: Poach chicken breast for 15 minutes or until cooked through. Remove from water and allow to cool. Dice the chicken breast and place in a bowl. Add the walnuts, apples, chives, celery and mix in the mayonnaise. Season to taste. Set aside.
- Slice the rye bread and toast until golden.
- Spread butter on each slice of bread.
- To assemble the roast beef smorrebrods: Spread mustard on 4 slices of bread then follow with roast beef slices and cornichons. Season with salt and pepper to taste.
- To assemble the smoked salmon smorrebrods: Mix crème fraiche and dill together. Season with salt and pepper. Spread dill crème fraiche on 4 slices of bread, then follow with salmon, avocado and onion.
- To assemble the chicken waldorf smorrebrods: Spread a generous amount of chicken waldorf filling on 4 slices of rye bread. Serve the smorrebrods to your guests.
Note
• Brunoise means to cutting vegetables into very small, evenly sized pieces. Cut the apple, eschalot and celery into 3 mm dice.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
