Chicken, Dill and Sour Cream Salad on Rye Bread
(enough for 30 cocktail serves)
350g (1) chicken breast (skin on)
180g (1) onion (peeled and quartered)
1 tsp table salt
60g gherkins (drained of brine and rinsed) (cut into 5mm dice)
210g (2 med) new potatoes (peeled, boiled till soft but not falling apart, cooled and cut into 1cm dice)
2 hard-boiled eggs (peeled and roughly chopped)
85ml (1/3 cup) mayonnaise
85ml (1/3 cup) sour cream
1/2 tsp flaky sea salt
1/4 tsp freshly ground white pepper
1 tbsp capers in brine (drained, rinsed and coarsely chopped)
1 tbsp roughly chopped dill
30 x 4.5cm rye bread rounds 5mm thick (we use Pandoro rye bread)
60ml (4 tbsp) oil
To make Chicken, Dill and Sour Cream Salad: Place chicken, onion and salt into a heavy-based pan. Cover with cold water, place over a high heat and bring to the boil. Skim off any fat or scum that rises to the surface.
Partly cover pan and reduce heat to a simmer for 10 minutes or till chicken is tender.
Remove chicken from pan, cool and remove skin. Cut meat into 1cm dice and place into a bowl.
Add gherkins, potatoes, eggs, salt, pepper and capers.
In a small bowl combine mayonnaise, sour cream and dill. Add to bowl with chicken and mix well to combine.
Lightly brush each bread round with oil.
Place a heavy-based frypan over a medium heat and heat to hot. Place bread rounds into pan and toast for 1-2 minutes or till very lightly golden. Turn over and toast second side. Remove from pan and cool.
Place a heaped teaspoonful of salad onto rye bread rounds and garnish with two chive tips crisscrossed on top.