Danish Tartar and Chicken Salad on Rye

Method

1. Toast the rye bread until crisp.
2. Spread butter on the rye bread.
3. Place tartar sauce on top of the butter.
4. Add chicken salad.
5. Garnish with lemon wedges and dill.
6. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.