📝 About This Recipe
A cornerstone of the Danish 'frokost' (lunch) tradition, this Hønsesalat is a luxurious, creamy chicken salad that balances savory richness with the delicate snap of white asparagus. Unlike its American cousin, this version is defined by a tangy crème fraîche base and the smoky crunch of thick-cut bacon, making it the ultimate topping for dense sourdough rye bread. It is a nostalgic, celebratory dish that captures the heart of Scandinavian comfort food through simple, high-quality ingredients.
🥗 Ingredients
The Chicken & Poaching Liquid
- 2 large Chicken Breasts (boneless, skinless)
- 4 cups Chicken Stock (or enough to cover the chicken)
- 1 piece Bay Leaf
- 5-6 pieces Whole Peppercorns (black)
The Creamy Dressing
- 1/2 cup Mayonnaise (high quality, preferably full fat)
- 1/2 cup Crème Fraîche (18% or 38% fat for best texture)
- 1 teaspoon Dijon Mustard (for a subtle kick)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon Curry Powder (optional, for a very traditional Danish hint of yellow and warmth)
- to taste Salt and White Pepper (white pepper keeps the sauce looking clean)
The Mix-ins
- 1 jar White Asparagus (approx. 7-8 oz, drained and cut into 1-inch pieces)
- 1 cup Fresh Mushrooms (button or cremini, cleaned and sliced)
- 1 tablespoon Butter (for sautéing mushrooms)
For Serving & Garnish
- 4-6 strips Bacon (thick-cut, cooked until very crispy)
- 4-6 slices Danish Rye Bread (Rugbrød) (dense and seeded)
- 1/4 cup Fresh Chives (finely chopped)
- 3-4 pieces Radishes (thinly sliced for crunch)
- 1 handful Watercress or Parsley (for a fresh green finish)
👨🍳 Instructions
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1
Place the chicken breasts in a medium pot and cover with chicken stock. Add the bay leaf and peppercorns.
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2
Bring the liquid to a gentle simmer over medium heat. Reduce heat to low, cover, and poach for 15-18 minutes until the internal temperature reaches 165°F (74°C).
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3
Remove the chicken from the liquid and let it cool completely on a plate. Once cool, dice the chicken into 1/2-inch cubes.
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4
While the chicken poaches, fry the bacon strips in a skillet over medium heat until they are deeply browned and very crispy. Drain on paper towels and set aside.
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5
In the same skillet (drain most of the bacon fat, leaving about a teaspoon), melt the butter and sauté the sliced mushrooms until golden brown. Season with a pinch of salt and let them cool.
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6
In a large mixing bowl, whisk together the mayonnaise, crème fraîche, Dijon mustard, lemon juice, and curry powder (if using) until smooth.
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7
Fold the cooled, diced chicken and the sautéed mushrooms into the dressing. Gently stir to coat every piece.
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8
Carefully fold in the cut white asparagus. Be gentle here, as canned or jarred white asparagus is quite delicate and can break easily.
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9
Taste the salad and season with salt and white pepper. If it feels too thick, add a teaspoon of the asparagus canning liquid or chicken stock to loosen it.
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10
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
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11
To assemble, butter a slice of dark rye bread. Place a generous mound of the chicken salad in the center, leaving a small border of bread visible.
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12
Top with 1-2 strips of crispy bacon (broken into smaller pieces if preferred), a sprinkle of chives, radish slices, and a sprig of watercress.
💡 Chef's Tips
Always use cold chicken; if you mix warm chicken with the mayonnaise base, the sauce will break and become oily. White asparagus is traditional for its soft texture and mild flavor, but if using fresh green asparagus, blanch it for 2 minutes first. For the best flavor, make the salad 2-4 hours in advance, but only add the bacon right before serving to keep it crunchy. If you can't find Danish rye bread, a dense pumpernickel or a toasted sourdough is a suitable substitute. Don't skip the curry powder—even if you aren't a fan of curry, a tiny pinch provides the 'authentic' Danish deli flavor profile without being overwhelming.
🍽️ Serving Suggestions
Pair with a cold Danish pilsner or a crisp lager to cut through the creaminess. A small glass of chilled Aquavit is the traditional accompaniment for a festive smørrebrød lunch. Serve alongside other classic toppings like pickled herring or roast beef for a full 'Stjerneskud' style spread. Offer extra lemon wedges on the side for those who prefer a brighter, more acidic finish. Serve on a bed of butter lettuce leaves for a low-carb version of this Scandinavian classic.