Farmer’s Fine Ham Smørrebrød (Bondens fine skinkesmørrebrød)

 

 

This recipe was found on Arla

Serves 4

1 pear, such as Lucas (ca. 225 g)
1/2 fennel (ca. 100 g)
250 g cottage cheese
1 tsp Dijon mustard
1/4 tsp Kosher salt
Freshly ground pepper
1/2 dl minced chive
4 slices Danish rye bread
8 slices ham, such as cold-smoked (ca. 125 g)

Garnish:
Pear slices
Chives
Fennel tops

Core the pear and finely chop it. Cut the fennel into very thin strips. Blend cottage cheese, mustard, salt, pepper, chive, pear, and fennel together in a bowl. Divide this mixture between the bread slices and place ham on top. Garnish with slices of pear, minced chive, and the tops of the fennel.

Chicken Fried in Mustard with Pear-Chili Salsa (Sennepsstegt kylling med pære-chili-salsa)

 

 

This recipe was found on Hjemmet

 

(2 servings)

Prep Time: 30 min.

Marinating: At least 20 min.

Cooking Time: 10 min.

Cannot be frozen

2 chicken breasts

2 tsp Dijon mustard

2 tsp lemon juice

1 clove crushed garlic

salt and pepper

rye or durum flour

oil for frying

Salsa:

1 pear, peeled, cored, and cut into small dice

1 small red pepper, cut into small dice

1 spring onion, minced or ¼ red onion, minced

½ fresh chili, seeded and minced (personal note: or as much as you want of any strength chili you want) 

1 tbsp lemon juice

1 tbsp olive oil

salt and pepper

cilantro

Serve with:

Bread or fried potatoes

Method:

Whisk mustard with lemon juice, garlic, salt, and pepper.

Divide each breast into 2-3 pieces and toss int he marinade. Let them sit at room temperature for 20 minutes, or in the fridge for a couple of hours.

Salsa:  Toss pear, pepper, and spring onion with the minced chili, lemon juice, and olive oil. Season to taste with salt and pepper. Add fresh cilantro.

Dredge the chicken pieces in flour and fry them golden on  medium in a pan with oil- about 5 minutes per side.

Serve with pear salsa and bread or fried potatoes.