Poached chicken with beetroot spread and sprouted seeds 250 g boiled beetroot 1 jar chickpeas 4 Tbs tahini Juice of one lemon Olive oil Salt and pepper
Remaining ingredients: 150 ml water 100 ml coconut milk Salt Pepper 1 Tbs butter 100 g chicken breast fillets ½ avocado 20 g HANDL TYROL Finest Bacon Sprouted radish seeds
Radish, avocado cream, poached egg and sprouted seeds 2 medium eggs 2 Tbs vinegar ½ avocado 1 Tbs olive oil Juice of half a lime Salt 1 generous pinch chilli powder to taste 50 g HANDL TYROL Finest Ham Cubes 2 radishes Sea salt Pepper
Avocado, strawberries and sprouted seeds 80 g cream cheese, plain 1 avocado 2 strawberries 30 g HANDL TYROL Tiroler Speck PGI Julienne Sprouted seeds Salt Black pepper
Smoked salmon, cucumber, fresh horseradish and dill 80 g cream cheese, plain 1 baby cucumber Salt 50 g smoked salmon 4 slices HANDL TYROL Finest Bacon 2 tsp fresh horseradish Dill Black pepper
Oyster mushroom, cottage cheese, radicchio and thyme 60 g oyster mushrooms 30 g HANDL TYROL Tiroler Speck PGI Julienne 2 Tbs rapeseed oil Sea salt Black pepper 2 radicchio leaves 2 Tbs cottage cheese 50 g HANDL TYROL Finest Ham Cubes
Poached chicken with beetroot spread and sprouted seeds
In a frying pan, bring the water and coconut milk to boil. Add salt, pepper and butter and return to the boil. Add the chicken and simmer over a medium heat for approx. 10 minutes. Remove the meat from the broth, blanch in cold water and tear into strips.
Using a stick blender, combine the beetroot, chickpeas, tahini, lemon juice and olive oil until creamy. Season with salt and pepper.
Fry the Finest Bacon, without fat, in a preheated frying pan, then divide into three. Remove the stone from the avocado and slice finely. Spread the beetroot spread onto the toasted rolls, sprinkle with salt, arrange the avocado slices, bacon pieces and poached chicken on top, season with pepper and serve garnished with fresh sprouted seeds.
Radish, avocado cream, poached egg and sprouted seeds
In a saucepan, bring approximately 1 L of water to the boil with vinegar and a little salt. Just before the water comes to the boil, reduce the heat so that it is simmering gently (= little bubbles on the base of the pan). Poach the eggs one at a time: Break the egg shell on the edge of the saucepan and allow the whole egg – without breaking the yoke – to slide gently into the hot water; poach for approx. 3 minutes and lift out with a slotted spoon. By carefully stirring the water you can shape the egg into a nice spiral shape.
Slice the radishes finely. For the avocado cream, remove the stone from the avocado and place the flesh in a bowl with a little olive oil and the lime juice, use a fork to mash and combine. Season with salt and a little chilli. Fry the Finest Ham Cubes without fat in a heated frying pan.
Spread the avocado cream onto the bread rolls, place the sliced radishes onto the bread, arrange the Ham Cubes and poached egg on top, season with salt and pepper and serve garnished with sprouted seeds.
Avocado, strawberries and sprouted seeds
Spread the bread rolls with cream cheese. Remove the stone from the avocado, slice finely, season with salt and use to top the rolls.
Fry the Speck Julienne in a preheated frying pan with no fat. Finely slice the strawberries and arrange on top of the avocado with the Speck Ham Julienne.
Season with pepper and garnish with fresh sprouted seeds.
Smoked salmon, cucumbers, fresh horseradish and dill
Spread the bread rolls with cream cheese. Slice the cucumbers finely
Fry the Finest Bacon, without fat, in a preheated frying pan. Top with smoked salmon, bacon, fresh horseradish and dill. Serve with freshly ground pepper.
Oyster mushrooms, cottage cheese, radicchio and thyme
Heat the rapeseed oil in a frying pan and fry the mushrooms until browned all over. Season with salt and pepper. Fry the Speck Julienne in a preheated frying pan with no fat.
Wash the radicchio, spin dry and place on top of the rolls.
On top of each roll place 1 Tbs cottage cheese, a couple of mushrooms, a little Speck Ham Julienne and fresh thyme, serve.
If you are only making one variety of Smorrebrod, increase the amount of ingredients accordingly.
If you are planning to enjoy all 5 variations, prepare the vegetables, chicken and spreads in advance. Then all you have to do is, shortly before serving, fry the Speck, poach the eggs and assemble.