Chicken and Minted Pea Purée Open Sandwich

Often, I have a bit of chicken left over from dinner that I use up the next day for lunch. Here is a really delicious summer version, using fresh-cooked chicken breasts; obviously, you can swap in leftover roast chicken.

Ingredients

for the smørrebrød

• 2–3 chicken breasts, or the equivalent in leftover chicken

• sea salt flakes and freshly ground black pepper

• salted butter or olive oil, for frying, plus salted butter for the bread

• 4 slices of rye bread

• 4 small sprigs of coriander (cilantro)

for the minted pea purée

• 200g (1 1/2 cups) frozen peas

• 1–2 tbsp chopped mint leaves

• 3 tbsp olive oil

• 2 tbsp lemon juice

Open Sandwiches by Trine Hahnemann

Directions

Sprinkle the chicken breast with salt and pepper. Heat the butter or oil in a frying pan and fry the chicken for 3–4 minutes on each side, or until cooked all the way through. Leave to cool down a little.

Defrost the peas, then blend to a purée in a food processor with the mint and olive oil; don’t take it too far, though, as you want to keep some texture. Season to taste with lemon juice, salt and pepper.

Place the rye bread slices on a work top and spread butter evenly on each slice. Cut the chicken into slices. Place on the rye bread, then place about 2 tbsp of pea purée on each. Sprinkle with pepper and decorate each with a sprig of coriander.