This daring flavor combo brings a dose of sunshine for the cold days.
Ingredients for 4 people
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
Our Finest Ham Cubes make a simple slice of bread super tasty
Method
Level of difficulty:
Hobby cook
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.