Chicken and almond finger sandwiches
AWW food team
Chicken and almond finger sandwiches
INGREDIENTS
1 cup (250ml) chicken stock
1 cup (250ml) water
6 black peppercorns
1 bay leaf
250g chicken breast
1 stalk (150g) celery, trimmed, chopped finely
2 tablespoons flaked almonds, toasted
1/4 cup (60g) créme fraiche
2 tablespoons whole-egg mayonnaise
1 teaspoon lemon juice
2 teaspoons finely chopped fresh tarragon
30g butter, softened
8 slices (360g) light rye bread
METHOD
1. Combine stock, the 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, créme fraiche, mayonnaise, juice and tarragon. Season to taste.
3. Spread butter over bread slices; top half the slices with chicken mixture then remaining bread. Discard crusts; cut each sandwich into three finger sandwiches, then cut each in half crossways into squares.
Not suitable to freeze or microwave.
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