Danish Smørrebrød with Fermented Rye Bread and Chicken Salad

Method

1. In a large bowl, mix 500g of rye flour, 10g of salt, 10g of caraway seeds, and 300ml of water to form a dough.
2. Cover the bowl with a cloth and let the dough ferment at room temperature for 24 hours to develop flavor and texture.
3. After fermentation, shape the dough into small loaves and let them rise for 2 more hours.
4. Preheat the oven to 220°C (425°F) and bake the loaves for 30-35 minutes until golden brown and crusty.
5. While the bread bakes, prepare the chicken salad by mixing 200g of cooked chicken, 50g of chopped celery, 20g of chopped red onion, 10g of capers, 10g of chopped dill, and 2 tablespoons of mayonnaise.
6. Once the bread is baked, let it cool slightly and slice it into thick pieces.
7. Spread a layer of butter on each slice of bread.
8. Place a generous portion of chicken salad on top of the butter.
9. Add a spoonful of tartar sauce over the chicken salad.
10. Garnish with lemon wedges and additional dill.
11. Before serving, ensure the chicken reaches 74°C (165°F) with a food thermometer.
12. Serve and enjoy.