Biff à la Lindström

Biff à la Lindström served with fried egg, pickled cucumber, pickled beetroots, fried potatoes and dijon mustard.

The meatballs from the other night inspired me to make yet another Swedish classic - Biff à la Lindström. This dish has Russian flavours, as it was introduced in Sweden in 1862 by Henrik Lindström, a Swede born and raised in in St Petersburg.

The beef can be made either like a patty or like meatballs. I decided to make patties because this is how it is traditionally served and also because it is far quicker to make!

It is the combination of pickled beetroot, capers and anchovies that makes these patties really unique. They are served with a fried egg on top and with sides of small pieces of fried potatoes, Dijon mustard and pickled cucumber.

I takes a bit of time and preparation to make this dish, but trust me it's worth it. It is simply divine.

Ingredients

Patties
500 grams beef mince
100 gram pork mince
1 brown onion
2 tablespoons capers, roughly chopped
3 tablespoons pickled beetroot, finely diced
1-2 potato, boiled and finely diced/minced
1 tablespoon anchovies, finely diced
3 egg yolks
1 tablespoon dijon mustard
Salt and pepper

Sides:
4 eggs, fried, sunny side up
Potatoes, diced and fried
Pickled cucumber
Pickled beetroot
Dijon mustard

Instructions

1. Boil the potatoes
2. Finely diced the onion, anchovies, beetroot and potatoes. Roughly chop the capers.
3. Mix the mince well with all the ingredients and form 4 large patties. Fry them for 5 minutes on each side or until cooked through. 
4. Dice and fry the potatoes for 30 minutes until golden and cooked through.
5. Fry the eggs gently, sunny side up
6. Serve with fried eggs, potatos, pickled cucumber, pickled beetroot and dijon mustard.

xxx