A homemade chicken salad with celery, cornichons and a hint of curry is a sure hit at this year's Danish Easter and Christmas buffet. You can use leftover chicken from a whole roasted or boiled chicken. Alternatively, you can boil a couple of chicken thighs for about 45 minutes until tender. Cool them and pick the meat from the bones.
4 servings
Ingredients
1-2 stalks celery
2-3 cornichons
1.5 dl crème fraîche 18%
4 tbsp. mayonnaise
1 tsp. Dijon mustard
1 tsp. curry
¼ lemon
1 pinch sugar
400 g cooked and shredded chicken thigh meat
½ fennel
4 slices bacon
1 apple
Fresh herbs for garnish, such as watercress and cress
Rye bread or toasted French bread for serving
Salt and pepper
Instructions
Cut the celery and cornichons into small cubes.
Mix crème fraîche with mayonnaise, mustard and curry, and season with lemon juice, sugar, salt and pepper. Fold in the chicken, celery and cornichons.
Halve the fennel and slice it very finely – optionally using a mandoline. Place the sliced fennel in ice water.
Fry the bacon until crispy in a pan, and let it drain on paper towels.
Cut the apple into thin slices.
Arrange the chicken salad on bread and top with bacon, fennel, apple and fresh herbs.
