Classic Bøf Lindstrøm (Scandinavian beef patties with pickled beetroot and capers), served on butter-fried bread and topped with a fried egg, – it is a serious rival to the classic pariserbøf (Danish beef patty on fried bread with a raw egg yolk and condiments).
At home we love pariserbøf; it tastes wonderful, and it is something we simply never tire of. But we usually end up with plenty of the chopped condiments left over, and rather than throw them away, they naturally go into a Bøf Lindstrøm.
I have chosen to serve it on butter-fried bread, because as soon as the patties are cooked and resting, I put the bread in the same pan, where it soaks up all the juices and flavour, – it is SO good.
Top it all with a fried egg, and it doesn’t get much better than that.
