Recipes

Chicken and Almond Sandwiches

Prep and Cook Time: 35 minutes + cooling

Makes 24 fingers

Ingredients:

1 cup chicken stock

1 cup water

6 whole black peppercorns

1 bay leaf

250g chicken breast fillet

1 stalk celery, trimmed, chopped finely

2 tablespoons flake almonds, roasted

¼ cup crème fraîche

2 tablespoons mayonnaise

1 teaspoon lemon juice

2 teaspoons finely chopped fresh tarragon

30g butter, softened

8 slices light rye bread

Step 1: Combine stock, the water, peppercorns, bay leaf band chicken in small saucepan; bring to the boil. Reduce heat; simmer, uncovered, about 15 minutes or until chicken is cooked through, turning chicken half way through cooking time. Remove chicken from poaching liquid. When cool enough to handle, chop chicken finely.

Step 2: Combine chicken in medium bowl with celery, nuts, crème fraîche, mayonnaise, juice and tarragon. Season to taste.

Step 3: Butter bread slices; sandwich chicken mixture between bread slices. Discard crusts; cut each sandwich into three fingers, then cut each in half crossways.