Pariserbøf
Description
This dish has nothing directly to do with Paris. It’s rather another Danish classic, though for the most part served on white toast. I prefer it on rye bread, and I therefore never order it when I go out for lunch. I make it at home. The name “pariserbøf” comes probably from the time when a lot of dishes were named after something French. Basically, it’s fried tartar served with some great condiments. This piece of smørrebrød definitely deserves a cold beer to go with it.
Ingredients
Pariserbøf
Serve with
Instructions
-
Start with mixing the minced beef with beetroot, red onion and capers, season with salt and pepper.
-
Form 4 round hamburgers, fry in butter about 2-3 minutes on each side, the meat should still be raw-medium raw inside.
-
Place the rye bread slices on a work top and spread the butter evenly on each slice, then place a beef hamburger on each rye bread, then pickles, cucumber salad and grated horseradish on top, sprinkle with pepper and serve with raw egg yolk on the side.