Smokehouse Restaurant
Brunch Sat & Sun 9:30 – 11:00am
Lunch Thu – Sun 11:30 – 3:00pm
Platters available
Mon – Wed 11:30 – 3:00pm
No BYO

Labour Day – Monday 7th October

A la Carte Lunch 11:30 – 3:00pm

Cellar Door and Farm Shop
Open Seven Days 9:30 – 5:00pm

02 6230 2487
431 Nanima Road
Springrange NSW 2618
See map >

Smoked chicken with tarragon and lemon finger sandwiches with celeriac remoulade

Makes 15 fingers

Ingredients

200g Poachers smoked chicken breast with tarragon
and lemon zest, shredded
4 tablespoons of good quality whole-egg
mayonnaise or aioli
2 teaspoons dijon mustard
1/4 celeriac peeled, washed,  nely julienned
1/2 bunch of chopped chives
15 slices of fresh bread of your choice, crust removed
softened butter
freshly ground pepper
sea salt

Method

Combine the chicken with the mayonnaise and mustard. Fold through the celeriac, chives and season with salt and pepper. Butter the bread and divide the chicken mixture between three layers of bread until chicken mixture is used up.
Cut into rectangle thirds.

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