There are hundreds of types of smørrebrød (open-face sandwiches) and new varieties are constantly being composed. Here is one of the newer ones. Mango, of course, is not a native to Denmark but a chicken salad sandwich is really good with fresh mango and mango chutney. The dressing in this sandwich calls for mayonnaise and mango chutney. If you want to make the dressing a little less fating, egg white mayonnaise can be used.
Chicken Salad with Mango and Apple
1 large chicken or hen
8 sprigs parsley
1 tsp. dried thyme
1 tbsp. mango chutney
1 small mango, diced
1 stalk celery, finely chopped
1 red pepper, finely chopped
4 tbsp. mayonnaise
1 rod apple, cored and diced
1 tbsp. lemon juice
6-8 slices white bread, toasted
Garnish: wood sorrel* or another herb
When using a whole chicken, the breast can be cut out and used in another recipe. Left-over chicken can also be used in this recipe.
To make the chicken, cook the chicken or hen for 1 hour in water with lemon, parsley and thyme. Remove chicken from pot and remove meat from chicken when cooled. Cut it in ½ inch pieces.
To make the salad, combine chicken, mango chutney, diced mango, (save some for garnish) celery, pepper, apple, mayonnaise, and lemon juice in a bowl. Chill.
To assemble the sandwich, place 3 tablespoons of the chicken mixture on toasted bread. Garnish with a slice of mango and wood sorrel or another herb.
Egg White Mayonnaise
Makes 2 cups
2 egg whites
1 tbsp. apple cider vinegar
1 tbsp. water
1 tsk. salt
1½ cup corn oil
To make the mayonnaise, combine egg whites, vinegar, water and salt. Process until blended. With the machine running, slowly add the oil in a thin stream and process until emulsified. Season with more salt.
* Wood sorrel are tender, sour leaves with tart yellow (sometimes purple) flowers and taste excellent.