Name: Chicken and almond finger sandwiches
Cook time: 15 min
Total time: 15 min
Ingredients: 1 cup (250ml) chicken stock; 1 cup (250ml) water; 6 black peppercorns; 1 bay leaf; 250 gram chicken breast; 1 stalk (150g) celery, trimmed, chopped finely; 2 tablespoon flaked almonds, toasted; 1/4 cup (60g) creme fraiche; 2 tablespoon whole-egg mayonnaise; 1 teaspoon lemon juice; 2 teaspoon finely chopped fresh tarragon; 30 gram butter, softened; 8 slice (360g) light rye bread

Ingredients

1 cup (250ml) chicken stock

1 cup (250ml) water

6 black peppercorns

1 bay leaf

250 gram chicken breast

1 stalk (150g) celery, trimmed, chopped finely

2 tablespoon flaked almonds, toasted

1/4 cup (60g) creme fraiche

2 tablespoon whole-egg mayonnaise

1 teaspoon lemon juice

2 teaspoon finely chopped fresh tarragon

30 gram butter, softened

8 slice (360g) light rye bread

Method

1.Combine stock, water, peppercorns, bay leaf and chicken in small saucepan. Bring to the boil. Reduce heat. Simmer, uncovered, about 15 minutes, or until chicken is cooked through, turning chicken halfway through cooking time. Remove chicken from poaching liquid. When cool enough to handle, chop chicken finely.

2.Combine chicken in medium bowl with celery, nuts, creme fraiche, mayonnaise, juice and tarragon. Season to taste.

3.Spread butter over bread slices. Top half the slices with chicken mixture then remaining bread. Slice off and discard crusts. Cut each sandwich into three finger sandwiches, then cut each in half crossways into squares.

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