Pariserbof

Arla describes pariserbøf as an old-fashioned Danish dish. Its version wraps ground beef around slices of prepared franskbrød and finishes the fried patties with red onion, pickled beetroot, capers, freshly grated horseradish and egg yolks.

The crusts are cut off the four bread slices. The beef is shaped into four patties, flattened and spread evenly around the bread, leaving its underside uncovered.

Coarse salt and freshly ground pepper season the meat. Butter turns golden in a frying pan before the patties are placed bread-side down.

The patties fry on the bread side for about two minutes over high heat, then on the meat side for about four minutes over moderate heat. The same butter remains the cooking medium.

Each cooked patty is placed on its own plate with finely chopped red onion, diced pickled beetroot, capers and horseradish. An egg yolk and flat-leaf parsley finish each serving.