Ingredients
4 slices of ryebread
4 slices of serrano ham

For the pickled onions:
1 glass of Nicolas Vahé Vinegar / Raspberry
200 ml sugar
½ tsp salt
1 large red onion in slices

300 g chicken inner fillet, boiled and pulled
2 tbsp Nicolas Vahé Mayo / Garlic
2 tbsp crème fraiche, 38%
2 tsp Nicolas Vahé Chutney / Tomato, Apple & Chili
1 a diced apple
1 a diced pear
Nicolas Vahé Salt / Black Sea Salt
Butter
A small handful of frisée salad

Preparation
Bake the serrano ham on a baking sheet with baking paper in a preheated oven at 180 °C for about 8-10 minutes until crisp.
In a small pot, bring vinegar, sugar and salt to boil until the sugar is dissolved. Add onion to a bowl and pour the liquid over.
Let it cool for 10 minutes.
Mix chicken, mayo, crème fraiche, chutney, apple and pear in a bowl and add salt to taste.
Butter the ryebread and add the salad. Top with serrano ham, pickled onions and fresh herbs.