Often, I have a bit of chicken left over from dinner that I use up the next day for lunch. Here is a really delicious summer version, using fresh-cooked chicken breasts; obviously, you can swap in leftover roast chicken.
for the smørrebrød
2–3 chicken breasts, or the equivalent in leftover chicken
sea salt flakes and freshly ground black pepper
salted butter or olive oil, for frying, plus salted butter for the bread
4 slices of rye bread
4 small sprigs of coriander (cilantro)
for the minted pea purée
200g (1 1/2 cups) frozen peas
1–2 tbsp chopped mint leaves
3 tbsp olive oil
2 tbsp lemon juice
Sprinkle the chicken breast with salt and pepper. Heat the butter or oil in a frying pan and fry the chicken for 3–4 minutes on each side, or until cooked all the way through. Leave to cool down a little.
Defrost the peas, then blend to a purée in a food processor with the mint and olive oil; don’t take it too far, though, as you want to keep some texture. Season to taste with lemon juice, salt and pepper.
Place the rye bread slices on a work top and spread butter evenly on each slice. Cut the chicken into slices. Place on the rye bread, then place about 2 tbsp of pea purée on each. Sprinkle with pepper and decorate each with a sprig of coriander.
Recipes excerpted with permission Open Sandwiches by Trine Hahnemann, published by Quadrille May 2018.
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