Hønsesalat — Danish Chicken Salad Smørrebrød

Ingredients

• 1 lb cooked Chicken Breast, diced
• 8 oz mushrooms, sliced
• ⅓ cup mayo + ⅓ cup yogurt or crème fraîche
• 2 tsp dijon
• 1 tbsp lemon juice
• 6 slices dark rye bread, buttered
• Crisp bacon shards (optional)
• Cress or chives

Method

1. Brown the mushrooms in butter until golden and dry, 5–6 minutes, and cool them — warm mushrooms would loosen the dressing.
2. Stir the mayo, yogurt, dijon, lemon, salt, and pepper into a glossy dressing.
3. Fold in the Chicken Breast and mushrooms. Rest 10 minutes; hønsesalat likes to get acquainted with itself.
4. Butter the rye edge to edge (Danish structural code, as ever).
5. Pile the salad high, top with bacon shards and cress, and serve open-faced with cutlery. Lunch in Denmark is an architecture discipline.