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
- 500 g minced lean beef
- 150 g beetroot (shredded)
- 1 small 1 red onion (about 25 g)
- 50 g capers
- salt and freshly ground pepper
- butter for frying
- 4 slices rye bread
- salted butter to spread on the bread
- 4 tbsp pickles, se pickle recipe
- 4 tbsp cucumber salad
- 4 tbsp horseradish
- 4 egg yolks
Pariserbøf
Serve with
Instructions
- 1 Start with mixing the minced beef with beetroot, red onion and capers, season with salt and pepper.
- 2
Form 4 round hamburgers, fry in butter about 2-3 minutes on each side, the meat should still be raw-medium raw inside.- 3
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. - 2