Smoked Bornholm label in celery bowl with dill

Ingredients for Smoked Bornholm label in celery bowl with dill

Instructions for Smoked Bornholm label in celery bowl with dill

To prepare the Smoked Bornholm label in celery bowl with dill recipe, please follow these instructions:

Is the smoked chicken cooked ready and ready for use, just boil it with some herbs, laurels and whole pepper for approx. 15-20 min. Let it stand and pull the poultry while cooking the cabbage.

Cut the cabbage into coarse pieces. Peel the celery and cut it out into coarse tern. Take some of the soup (kogelagen from the chicken) and let the cabbage and celery boil tender under the lid. Make sure there is still a bit of bite and crispness in the vegetables. Then add the cream and simmer into a slightly creamy consistency. Season with salt, pepper and a little nutmeg. If the cabbage becomes too thick, it can be spiced up with a little more kogelage.
Before serving, add the chopped fresh dill.

Cut the chicken into the thigh and chest, eight pieces, and decorate the pieces by the cabbage, decorate if necessary. With some fresh dill-twigs. Good bread or pellet potatoes are good companions.

tips:
If there remains leftovers of the smoked chicken, remove the meat from the legs as much as possible. Take a good piece of rough rye bread, a little butter on, good with salad, boiled potatoes in slices and tomato slices. On top of this great herb garden, smoked chicken pieces are spiced up with a crisp horseradish cream and plenty of fresh dill and a good handful of prawns or a few strips of smoked salmon.