In Stage 2 of the 2022 Tour de France continued in Denmark, renowned French-Australian chef and host of Plat du Tour, Guillaume Brahimi is inspired to prepare Smørrebrød – a traditional Denmark cuisine known as an open-faced sandwich, served with butter, bread and topped with an assortment of mouth-watering fillings and cold cuts.

Serves: 4
Preparation time: 30 minutes
Cooking time: 15 minutes

2 loaves of good quality rye bread
150g butter, softened

Smørrebrød Fillings:

Roast Beef:
200g Roast beef slices
4tbsp Dijon mustard
100g Cornichons, cut in half horizontally
40g Red onions, sliced thinly

Smoked Salmon:
200g Sliced smoked salmon
1 bunch Dill, chopped
100g Crème fraiche
1 Avocado, sliced

Chicken Waldorf Filling:
1 chicken breast fillet
50g walnuts, crushed
¼ apple, brunoise
½ bunch chopped chives, chopped
½ eschalot, brunoise
1 stalk celery, brunoise (fine diced)
100g good quality mayonaisse

Method

1. Make the chicken Waldorf filling: Poach chicken breast for 15 minutes or until cooked through. Remove from water and cool down. Dice the chicken breast and place in a bowl. Add the walnuts, apples, chives, and celery and mix in the mayonnaise. Season to taste. Set aside.

2. Slice the rye bread and toast until golden.

3. Spread butter on each slice of bread.

To assemble the Roast Beef Smørrebrøds:
Spread mustard on four slices of bread, followed by roast beef slices, cornichons and red onions. Season with salt and pepper to taste.

To assemble the Smoked Salmon Smørrebrøds:
Mix crème fraiche and dill together. Season with salt and pepper. Spread dill crème fraiche on four slices of bread, followed by avocado slices, then salmon slices.

To assemble the chicken Waldorf Smørrebrøds:
Spread a generous amount of chicken Waldorf filling on four slices of rye bread. Serve the smørrebrøds to your guests.

Smørrebrød – a traditional Denmark cuisine known as an open-faced sandwich
Renowned French-Australian chef Guillaume Brahimi hosts Plat du Tour S3 on SBS Television as part of the Tour de France 2022.

SBS 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 55–60g, unless specified.

Photography by Blink TV. Styling by Blink TV. Food preparation by Guillaume Brahimi.



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